Carrot Salsa Food

CARROT SALSA

Carrot Salsa image

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 cups shredded carrots (from 2 to 3 medium carrots)
3 tablespoons finely diced red onion
1/2 cup chopped fresh cilantro
1/2 to 1 jalapeño, finely diced
Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Blue corn tortilla chips, for serving

Steps:

Put the carrots in the bowl of a food processor and pulse until finely chopped.
Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

POTATO AND CARROT SALSA

Potato and Carrot Salsa image

Adapted from Secrets of Salsa: A Bilingual Cookbook by the Mexican women of Anderson Valley, recipe by María Elena Plancarte. This hearty salsa has the earthy undertones of oregano, yet the tang of freshly squeezed orange juice. It is a superb accompaniment for any meat dish, as well as enchiladas and tostadas.

Provided by evelynathens

Categories Sauces

Time 40m

Yield 3 1/2 cups (approximately)

Number Of Ingredients 7

Ingredients

3 medium carrots
2 medium potatoes
6 tomatoes
1 tablespoon fresh oregano (without flowers) or 3/4 teaspoon dried oregano
3 -4 canned jalapeno chiles, in vinegar
1 orange, juice of
salt

Steps:

Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.

Nutrition Facts : Calories 168.6, Fat 0.8, SaturatedFat 0.2, Sodium 54.3, Carbohydrate 38, Fiber 7.2, Sugar 11.4, Protein 5.2

CABBAGE AND CARROT SALSA

Cabbage and Carrot Salsa image

From 365 Easy Mexican Recipes. This is a good side dish to grilled meats. I think pre-shredded carrots would work the best for a better texture.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 small cabbage, finely shredded (2 cups)
1 medium carrot, finely shredded
1 tablespoon chopped parsley
1 tablespoon finely chopped pickled jalapeno pepper
1 tablespoon unseasoned rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil

Steps:

In a medium bowl, combine all ingredients.
Cover and refrigerate for at least 30 minutes.

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