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Spicy Pickled Carrot Salsa

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Yield: 5 servings
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This recipe has won several cinco de mayo salsa contests as being a unique take on salsa. I put this together because I developed food allergies that included tomatoes and I wanted something to go with tortilla chips.

Ingredients:

Instructions:

  1. In food processor pulse onions, carrots, and peppers together until roughly chopped. You can also grate them. Stuff mixture into the ball jar.
  2. In a stock pot, boil the water, vinegar, garlic, salt, honey and any other desired spice. Once it boils, remove from the heat. Using a ladle and kitchen funnel, pour the pickling juice over the carrot / pepper mixture. Let it sit overnight. Service with tortilla chips.
There is no Nutrition Label for this recipe yet.
Tips & Notes:

Recipe developed by Half Your Plate friend Bob Kroger of Cincinnati OH

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