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Carrot Pico De Gallo

by Hannah Williams featured in Double-Decker Potato Tacos From Trois Familia

Under 30 min

Under 30 min

Ingredients

for 16 servings

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

Macho Salsa

  • 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 (10 g)
  • 1 teaspoon
    salt, plus more to taste
  • 2 tablespoons
    grapeseed oil
  • ½ cup
    distilled vinegar (120 mL)
  • ¼ cup
    water (60 mL)
    Calories 32
    Fat 1g
    Carbs 3g
    Fiber 1g
    Sugar 1g
    Protein 0g

Estimated values based on one serving size.

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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.
 

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