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Carrot Salsa

I'm the kind of cook that likes a recipe, but never has all the ingredients on hand to make it exactly the way I'm supposed to. So for this one, I subbed lemon juice for lime juice and scallions or sweet onions for the red onion and left out the jalapenos.

1 pound carrots

1/2 cup finely chopped red onion, scallions or sweet onion

1/3 cup chopped fresh cilantro

1/3 cup freshly squeezed lime juice (about 3 limes)

11/2 jalapeno chiles, finely chopped

3/4 tsp sea salt

1/4 tsp ground cumin


Place the carrots in a food processor and pulse just until finely chopped. Don't overblend; the carrots should be finely but unevenly chopped. Transfer the carrots to a large bowl and stir in the onion, cilantro, lime juice, jalapeno chiles, salt and cumin.

Transfer the salsa to a serving bowl and serve.

The salsa will keep for 1 day, covered and refrigerated. Stir before serving.

This entry is related to the following products. Click on any of them for more information.
Onion, Carrot, Cumin, Scallions (Green Onion), Onion, Red, Cilantro,