Carrot top salsa is the perfect way to use up an excess of carrot tops, as youll need the greens from a couple of carrots just to make two cups worth of sauce. since they tend to be a tad chewy as far as greens go, i prefer to chop them up by hand to get a very fine and uniform texture. this makes a mildmedium salsa. ingredients. 3 medium carrots . 2 medium potatoes . 6 tomatoes . 1 tablespoon fresh oregano without flowers 34 jalapeo chilies in vinegar canned juice of 1 orange. salt to taste. instructions. 1. wash and peel the carrots and potatoes. 2. cook separately in boiling water until tender. 3. dice and put into a bowl set aside. 4. i love salsa and carrots next time try buying the carrot chips at the store. so good prepare an oiled pan for chopped carrots and season lightly with salt and pepper. drizzle vegetable oil over carrots lightly. cook carrots just until t
ey start to blacken, about 45 minutes. once all previous ingredients are cooked, place about 34ths of your roasted carrots in a blender or food processor, followed by the quartered tomatoes. how to make roasted habanero carrot salsa first , roast the garlic, carrots, onion and habanero with a bit of olive oil. toss all the veggies into the vitamix ascent a3300 , add water, lime juice, olive oil, vinegar, salt and a pinch of sugar. combine the carrots, onion and bell peppers. mix and bring to a boil the remaining ingredients. place carrot mixture in jars. pour hot brine over it. blend the carrot tops, garlic clove and olive oil. transfer the salsa into a bowl. add lemon or grapefruit juice and zest right before serving so the salsa doesnt lose its green color. serve carrots and salsa on the bottom of the plate under the carrots, or on the side and garnish with flowers
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