At the risk of sounding like a cooking blog, I'm going to post two variations of carrot salsa. A little different twist on fresh garden produce.
- 1 pound Carrots - shredded or grated (according to how you want it to look and the chew factor)
- 1 Onion - diced small
- 1 Cup Cilantro, chopped (optional)
- 1-4 Cloves Garlic - minced
- 2 Cup Tomatoes - diced
- 1/2 Cup Fresh lime juice
- Kosher salt - to taste
- Cumin - to taste
Mix together and refrigerate 1-12 hours.
Spicy Chile-Carrot Salsa
To the above add:
- 1 Fresh Poblano chile, seeded and minced
- 2 Fresh jalapeno chilies, seeded and minced
- 1 can Chipotle chile, seeded and minced
- Adobo sauce
Mix in peppers. Start adding adobo sauce one teaspoon at a time; add more for more heat. It will get hotter as it sits. Adjust seasonings when it comes out of the refrigerator.
Both versions can have: Shredded zucchini, fresh corn, pineapple, or papaya.
Salsa recipes are developed because people have something extra in their garden or refrigerator. It's the perfect dish for odds and ends. And, it's perfect for this time in the harvest season.
Serve with corn chips, slices of cocktail bread or as a side for meat.