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Carrot Pico De Gallo

by Hannah Williamsfeatured in Double-Decker Potato Tacos From Trois Familia

Under 30 min

Carrot Pico De Gallo

Under 30 min

Ingredients

for 16 servings

  • 4 cups shredded carrot (480 g), or about 4 large carrots shredded
  • ½ cup medium tomato (100 g), about 2 tomatoes, finely diced
  • ½ cup medium red onion (75 g), finely diced
  • 2 tablespoons serrano pepper, minced
  • ½ cup fresh cilantro (20 g), roughly chopped

Macho Salsa

  • 1 large carrot, peeled and shredded
  • 1 habanero pepper, seeded
  • 2 fresno chilies, seeded
  • 6 cloves garlic, peeled
  • ¼ cup cilantro (10 g), chopped stems and leaves
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons grapeseed oil
  • ½ cup distilled vinegar (120 mL)
  • ¼ cup water (60 mL)

Nutrition Info

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    Calories 32
    Fat 1g
    Carbs 3g
    Fiber 1g
    Sugar 1g
    Protein 0g

Estimated values based on one serving size.

Preparation

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