Carrot Salsa Food

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.

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES

Roasted-Carrot-and-Salsa-Verde Sandwiches image

In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 13

Ingredients

1 small clove garlic, chopped
2 tablespoons capers, drained
1 jalapeño, seeded and chopped
1 cup packed fresh herbs, such as parsley, cilantro, and mint
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
6 tablespoons vegetable oil
Kosher salt (we use Diamond Crystal)
2 seeded demi-baguettes (each 10 to 12 inches), split horizontally
2 small Persian cucumbers, cut into 1/2-inch-thick slices
Spiced Roasted Carrots and Onion
1 cup baby-arugula leaves

Steps:

Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.

SPICY PAPAYA-CARROT SALSA

Spicy Papaya-Carrot Salsa image

In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light-brown sugar
1 teaspoon coarse salt

Steps:

Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 56 g, Fiber 3 g, Protein 1 g, Sodium 165 g

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

CARROT PICO DE GALLO RECIPE BY TASTY

Carrot Pico De Gallo Recipe by Tasty image

Here's what you need: shredded carrot, medium tomato, medium red onion, serrano pepper, fresh cilantro, large carrot, habanero pepper, fresno chilies, garlic, cilantro, salt, grapeseed oil, distilled vinegar, water

Provided by Hannah Williams

Categories Sides

Time 30m

Yield 16 servings

Number Of Ingredients 14

Ingredients

4 cups shredded carrot, or about 4 large carrots shredded
½ cup medium tomato, about 2 tomatoes, finely diced
½ cup medium red onion, finely diced
2 tablespoons serrano pepper, minced
½ cup fresh cilantro, roughly chopped
1 large carrot, peeled and shredded
1 habanero pepper, seeded
2 fresno chilies, seeded
6 cloves garlic, peeled
¼ cup cilantro, chopped stems and leaves
1 teaspoon salt, plus more to taste
2 tablespoons grapeseed oil
½ cup distilled vinegar
¼ cup water

Steps:

Combine Macho Salsa ingredients and mix in a food processor. Salsa should be slightly chunky.
Combine all ingredients in a bowl and season to taste with salt.

Nutrition Facts : Calories 34 calories, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 0 grams, Sugar 1 gram

More about "carrot salsa food"

ROASTED HABANERO CARROT SALSA | VANILLA AND BEAN

ウェブ 2017年2月1日 First, roast the garlic, carrots, onion and habanero with a bit of olive oil. Toss all the veggies into the Vitamix Ascent A3300, add …
From vanillaandbean.com
5/5 (5)
合計時間 30 分
対象人数 1
カロリー 342 (1 人分)

Set oven rack to 1/3 top of oven and preheat oven to 425F (218C). Line a sheet pan with parchment paper.
Place the garlic cloves in a small piece of foil and add 2 tsp of olive oil. Wrap loosely and place on the sheet pan. Toss the carrot, and onion with two tsp of olive oil and arrange the veggies and peppers so that there is space between the veggies, as to not crowd them. Roast in the oven for 25 minutes turning the habaneros a few times so that all sides blister.
Decide if you want to keep the seeds and ribs of the habanero. If retaining the seeds and ribs, gently slice off the stem and add the peppers to the high speed blender (I use Vitamix) along with the remaining olive oil, garlic, carrot, onion, lime, salt, and vinegar. Add half the water and increase as needed as you begin to blend. If removing the ribs and seeds, after roasting and the peppers are cool enough to handle, use gloved hands to slice open the pepper and remove the seeds and ribs. Holding the peppers under running water makes this easier. Add the sugar now or test after salsa is purred to see if it's desired. Puree the mixture using the tamper to push the mixture into the blades. Stop and scrape down the container several times. Puree until a smooth texture is achieved. For a thinner puree, add more water, a few tablespoons at a time and blend until the desired consistency is reached.
Serve with corn chips and cooling veggies like celery, green bell pepper, jicama and cucumber.

Carrot Salsa Food

CABBAGE AND CARROT SALSA

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.

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES

In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.

SPICY PAPAYA-CARROT SALSA

In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

POTATO AND CARROT SALSA

CARROT PICO DE GALLO RECIPE BY TASTY

Here's what you need: shredded carrot, medium tomato, medium red onion, serrano pepper, fresh cilantro, large carrot, habanero pepper, fresno chilies, garlic, cilantro, salt, grapeseed oil, distilled vinegar, water

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