Carrot Salsa
Makes 3 cups
This colorful salsa spices up any meal. Serve it with bean dishes, egg dishes, or tortilla chips.
1 large carrot, grated
1/2 medium red onion, diced
1/4 cup chopped canned or frozen mild green chile peppers
1 clove garlic, minced
2 tomatoes, chopped
1 teaspoon fresh lime juice
1 teaspoon salt
This colorful salsa spices up any meal. Serve it with bean dishes, egg dishes, or tortilla chips.
Mix all the ingredients together in a serving dish. Chill for 1 hour before serving
From:
'Tis The Season:
A Vegetarian Christmas Cookbook
by Nanette Blanchard
Photography by Simon Metz
Recipe reprinted by permission.
Global Holiday Pageant
A Vegetarian Holiday Menu
French Vegetarian Feast
- Field Mushroom Caviar
- Three Layer Vegetable Loaf
- Sweet Peppers Stuffed with Saffron Rice
- Provençal Vegetable Bake
Mexican Vegetarian Feast
This page created December 1998; modified November 2006
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