Warm, spicy, comforting, velvety, unique.
Notes for Roasted Carrot Salsa
- You could add a little less lime, maybe a little less chile, and just enough water until the dish gets to the consistency of mashed potatoes, and serve as a side dish. Add some nutmeg or clove for a unique dish at Thanksgiving!
- If you don’t have dried chiles de arbol, chile powder is a fine replacement. Season to your liking.
- This is great to set out with tortilla chips, as a sauce for tacos and quesadillas, and it’s even pretty good to eat with a spoon.
Roasted Carrot Salsa
Ingredients
- 3 large Carrots, peeled
- 1 dried Chile de Arbol, seeds removed (or ~1 teaspoon chile powder)
- 1 Lime, juiced
- 2 Tablespoons Honey
- 1/4 Cup Canola Oil
- Water
- Salt and Pepper
Instructions
- Season Carrots with a light coat of canola oil, salt, and pepper. Roast carrots at 350° until fork tender. The smaller you cut your carrots, the faster this will go!
- If using a dried chile de arbol, place in small saucepan with water, bring to boil, simmer for 10 minutes. The fumes are strong, so if you have a vent, turn it on.
- Add roasted carrots, chile de arbol with 1 Tablespoon (estimate) of the water from the saucepan, lime juice, honey, canola oil to blender. Slowly add water until it blends up to the consistency you'd like. It'll take a bit of water to get it to where everything will blend smoothly together, and you want to make sure the chile gets puréed so no one bites into a big chunk of it.
- Season with salt and pepper and serve warm. Enjoy!
