Best Carrot Salsa Recipes

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

CORNED BEEF AND CABBAGE LEAF WRAPS WITH CARROT SALSA

Steps:

• Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving.
• Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
• Spoon filling into cabbage leaves and top with salsa.

POTATO AND CASCABEL-CRUSTED HALIBUT WITH MANGO-CARROT BROTH AND MANGO-GREEN ONION SALSA

Steps:

• In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.
• Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.
• Halibut: Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

MIDDLE EASTERN TOMATO SALSA OVER ROASTED SWEET POTATO CARROT HUMMUS

Steps:

• Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet with sides. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.
• While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside.
• Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.
• Serve salsa over hummus at room temperature with chips for dipping.

CABBAGE AND CARROT SALSA

Steps:

• In a medium bowl, combine all ingredients.
• Cover and refrigerate for at least 30 minutes.

SPICY PAPAYA-CARROT SALSA

Steps:

• Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
• Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.
• Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
• Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
• Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
• Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
• (Per Serving)
• Calories: 343
• Saturated Fat: 3.6g
• Unsaturated Fat: 10.3g
• Cholesterol: 92mg
• Carbohydrates: 7.5g
• Protein: 41.8g
• Sodium: 134.5mg
• Fiber: 3.8g
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g

SPICY PAPAYA-CARROT SALSA

Steps:

• Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
• Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g

SPRING ONION & HALLOUMI BRUSCHETTA WITH CARROT & SAFFRON SALSA

Steps:

• If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
• Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
• Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
• While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.

POTATO AND CARROT SALSA

Steps:

• Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.

FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE

Steps:

• Prepare a grill for medium heat (or preheat oven to 400°F). Combine vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
• Meanwhile, mash anchovy and 1/2 garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 tablespoons oil.
• Drain carrots and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
• Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6-8 minutes). Rub toasts with remaining 1/2 garlic clove, transfer to a platter, and top with tartare and sorrel, if using.

FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE

Steps:

• Prepare a grill for medium heat (or preheat oven to 400°). Combine vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
• Meanwhile, mash anchovy and ½ garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 Tbsp. oil.
• Drain carrot and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
• Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6-8 minutes). Rub toasts with remaining ½ garlic clove, transfer to a platter, and top with tartare and sorrel, if using.

CHUCK EYE WITH CARROT TOP SALSA VERDE

Steps:

• Start by setting up your grill for high heat. Oil up the top side of your steaks and season with lots of salt and pepper.
• Slap your steaks, oil-side down, onto the grill. Season with more S&P and a little more oil and let them really char, about 3 minutes per side for medium rare, a minute less or a few minutes more for rarer or more well- done. Take your steaks off the grill and let them rest.
• While the steaks are resting, blitz your carrot tops, basil, mint, anchovies, anchovy oil, olive oil, honey, lemon juice, and lemon zest in a food processor. Once smooth, season with S&P and pour into a bowl.
• If you want, while the grill is still hot, oil the cut surface of the lemon half and char it. Slice the steaks against the grain, squeeze any juice remaining in the lemon over the steaks, and plate with a generous amount of the carrot top salsa verde.

CARROT SALSA

Steps:

• Put the carrots in the bowl of a food processor and pulse until finely chopped.
• Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.