Carrots and coconut milk create a mellow base for a small dose of fruity pepper.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 tsp minced Aji Mango pepper, plus more to taste
- 600 g carrots, sliced
- 1 onion, diced
- 1 tbsp neutral oil
- 700 ml vegetable broth
- 200 ml coconut milk
- 1 tbsp lime juice
Method
- Soften onion in oil for 5 minutes; add carrots and measured pepper.
- Pour in broth and simmer 20 minutes until carrots crush easily.
- Add coconut milk and blend safely with an immersion blender. Reheat gently and finish with lime.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
More ways to use your harvest
Optional pepper variation: choose one of the varieties below and omit the named chile in this recipe. Mince a little ripe pepper flesh very finely and begin with a pinhead-sized amount mixed into the entire batch. Taste the finished mixture and increase gradually only if wanted. Heat varies widely; this is a seasoning option, not a spoon-for-spoon swap. Wear gloves and avoid touching your eyes.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
