Carrot Salsa

#Spicy #Carrot #Salsa - from Canned-time.com

grind…

#Spicy #Carrot #Salsa - from Canned-time.com

dip…

#Spicy #Carrot #Salsa - from Canned-time.com

enjoy.

#Spicy #Carrot #Salsa - from Canned-time.com

drink!

#Spicy #Carrot #Salsa - from Canned-time.com

Carrot Salsa
Author: 
Recipe type: Condiments
Cuisine: Mexican
 
Ingredients
  • 1 ripe Mango, diced
  • 6 Scallions, diced
  • 1 cup Cilantro, chopped
  • 1 cup sliced cherry tomatoes
  • 2 cups baby carrots, small diced in food processor
  • 2 garlic cloves, chopped
  • ⅓ cup fresh lime juice
  • ⅓ cup pickled jalepenos or fresh for more heat
  • hot sauce to taste
  • salt and pepper to taste (about ½ tsp. each)
Instructions
  1. Mix all ingredients in a bowl.
  2. Taste for seasoning.
  3. Refrigerate in a sealed container at least 1 hour - overnight preferred.
  4. Serve with chips or veggies.

#Spicy #Carrot #Salsa - from Canned-time.com

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10 thoughts on “Carrot Salsa

  1. narf77

    Is this salsa really crunchy? Sometimes carrots put me off when they are like little raw chunks. If this salad is “crunchy” I guess I could grate the carrot finely to remedy that but aside from that, this looks delish 🙂

    1. Angela @ Canned Time Post author

      It isn’t surprisingly. I have the same problem with carrots but when they sit in the juices of the mango, I think it softened them up. They’re a lot like onion texture after about an hour or so. If you use a food processor just be careful not to make baby food out of the carrots 😉
      I would add more Mango next time cause I like that heat sweet combination too.

      1. narf77

        Heat sweet is the only way that I can take sweet/savoury dishes :). Cheers for the heads up about the carrots, I find that if I eat them in little hard raw chunks they don’t do a whole lot for good digestion. If they marinate up to a nice semi hard condition that’s the ticket 🙂

    1. Angela @ Canned Time Post author

      Welcome Rika, thank you for stopping by 😉 This salsa was full of heat and sweet. The mangos made a nice contrast to the carrots and spice. The carrots softened up after a few hours in the mix too so it was chunky but not so crunchy as you might think. Really nice. Hope you try it out and yes, the colors are awesome!

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