Carrot Salsa

By • April 14, 2014 • 0 Comments



Author Notes: A spicy mix of colorful veggies blend together for an unusual chunky salsa. Wonderful with a hearty chip or topping for any Latin cuisine. Canned Time

Makes 2 cups

  • 2 cups Baby Carrots, chopped fine
  • 1 Ripe Mango, diced
  • 6 Scallions, diced
  • 1/3 cup Red Onion, chopped
  • 1 cup Cilantro, chopped
  • 1 cup Cherry Tomatoes, sliced
  • 2 Garlic Cloves, sliced and chopped
  • 2 Jalapeno Peppers, diced
  • Hot Sauce to taste
  • Salt & Pepper to taste
  1. Mix all ingredients in a bowl.
  2. Taste for seasoning.
  3. Refrigerate in a sealed container at least 1 hour - overnight is preferred.
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