Carrot Papaya Sangrita Recipes

CARROT-PAPAYA SANGRITA

Steps:

• Stir all ingredients together, and let sit for an hour. Strain into a pitcher, and keep cold. Serve with tequila or mezcal.

SANGRITA

Steps:

• Place the chiles in hot water sit for 20 minutes. Allow the chiles to cool, remove from water and puree in a blender with the orange juice, onion, and lime juice. This is used as a chaser for the tequila. Can be prepared up to 2 days in advance, and refrigerated.

SANGRITA

Steps:

• Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.;
• Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.;

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
• Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
• Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
• Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
• (Per Serving)
• Calories: 343
• Saturated Fat: 3.6g
• Unsaturated Fat: 10.3g
• Cholesterol: 92mg
• Carbohydrates: 7.5g
• Protein: 41.8g
• Sodium: 134.5mg
• Fiber: 3.8g
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g

SPICY PAPAYA-CARROT SALSA

Steps:

• Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
• Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

FRESH SANGRITA

Steps:

• Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
• Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

CARROT PARATHA

Steps:

• Mix together grated carrots and flours in a bowl. Mix in cumin, cilantro, garam masala, and salt. Let sit in the refrigerator for 10 minutes.
• Remove from the refrigerator and form a golf ball-sized piece of dough into a ball. Roll ball out into a thick flatbread (paratha). Repeat with remaining dough.
• Heat a cast iron pan or griddle (or tawa) over medium heat. Add paratha in batches and cook until brown spots appear on both sides, about 5 minutes per side.
• Cook with or without ghee on a tawa or a heavy bottomed pan till brown spots appear on both sides.