Spicy Pickled Carrot Salsa
Jan 16, 2019
Spicy Pickled Carrot Salsa
This recipe has won several cinco de mayo salsa contests as being a unique take on salsa. I put this together because I developed food allergies that included tomatoes and I wanted something to go with tortilla chips.
Ingredients
- 1 1/2 cups Baby Carrots
- 1 medium Onion
- 2-3 Jalapenos or habaneros
- 2 cups Vinegar
- 1/2 cup Water
- 1 tbsp Garlic diced
- 1 tbsp Salt
- 1 rbsp Honey
- 1 Quart Ball Jar with either plastic lid or ring and lid
Instructions
- In food processor pulse onions, carrots, and peppers together until roughly chopped. You can also grate them. Stuff mixture into the ball jar.
- In a stock pot, boil the water, vinegar, garlic, salt, honey and any other desired spice. Once it boils, remove from the heat. Using a ladle and kitchen funnel, pour the pickling juice over the carrot / pepper mixture. Let it sit overnight. Service with tortilla chips.
Notes
Recipe developed by Half Your Plate friend Bob Kroger of Cincinnati OH
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