Daniel is a chef who has worked at many great restaurants around the country. Amanda is his talented waitress and beautiful soul-mate.
Roasted carrot salsa may sound a bit strange, but I can assure you it is a delicious and nutritious alternative to a traditional Mexican salsa recipe. It can even be easier on your digestive system if you have acid reflux or other digestive issues! I recommend eating this salsa with chips, but it is great on any Mexican style food or for adding a bit of heat to any dish.
I would advise using a food processor instead of a blender so that your salsa comes out chunky. Using a blender may cause the salsa to turn out wrong. If a blender is all you have, try to blend everything lightly.
- Carrots (Five whole carrots), Chopped
- Roma Tomato (Five), 3 quartered, two diced
- Garlic (Four Cloves), Minced
- Vegetable oil Bottle
- Pork Rub (Three tablespoons)
- Jalapeño Peppers (Two, large), Diced
- Red Bell Pepper (One), Diced
- Salt, Black Pepper To taste
- Cilantro To taste, Chopped, as a garnish
- Lime Juice 2 Tablespoons
- Once all ingredients are gathered and cut, heat about 2 cups of vegetable oil in a deep skillet. Add quartered and diced tomatoes, garlic, jalapeño, and red bell pepper to hot oil. Sprinkle 2 tablespoons of pork rub over all ingredients. Fry until jalapeños and tomatoes start to turn mushy, turn heat to low and continue cooking gently for an additional ten minutes.
- Preheat your oven to 375 degrees. Prepare an oiled pan for chopped carrots and season lightly with salt and pepper. Drizzle vegetable oil over carrots lightly. Cook carrots just until they start to blacken, about 45 minutes.
- Once all previous ingredients are cooked, place about 3/4ths of your roasted carrots in a blender or food processor, followed by the quartered tomatoes. Leave your diced tomato to the side for later. Add garlic and all of your peppers to blender/ food processor.
- Blend until ingredients are well incorporated. Add your leftover used oil from your skillet from Step One. Continue to blend until mixed well.
- Pour your salsa mix into a large container or mixing bowl. Add all leftover diced ingredients (the rest of your carrots and tomatoes.) Sprinkle remaining tablespoon of Pork rub into your salsa, add lime juice, and mix everything together!
- Add salt and pepper to taste. Now you're ready to portion your salsa into mason jars, and allow to cool to room temperature before storage in the refrigerator. You're done!
- When serving, add chopped cilantro to the top of your salsa as a garnish. For beauty!
How to Can Your Salsa
For long term storage of your salsa, I highly recommend pressure sealing your jars once they are full. To do this, fill a pot with water and bring it to a low boil. Set your "sterilized" filled jars with the lids facing upwards in the boiling water for about five minutes, or until the tabs snap down. You should hear a light "click" once they are sealed, and your salsa will last much longer in the refrigerator.
How Do You Like This Recipe?
This recipe is definitely my all-time favorite salsa recipe, you and your house guests will love the unique flavor of this one of a kind hand-made salsa. I hope you've enjoyed reading my recipe as much as I have enjoyed writing it for you. Please let me know if you have any further questions. I'd also love to hear about how you liked it and any feedback you may have. Thank you, and as always, good luck on your culinary adventures.
Rate This Recipe
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2018 Daniel And Amanda
Tania on July 10, 2020:
Oh.my.GOODNESS! This is going in my permanent favs. Thank you for sharing this recipe! I was so intrigued that I just had to make it. Compelled to admit that I only had a partial can of diced tomato so... that’s what was nervously fried. And I’m pretty sure I accidentally fried it for more like 30 minutes total, hazards of multitasking! I used an immersion blender for the tomato/pepper/oil, and a ninja blender for the carrots...not perfect but ok. Ah, and I worried about frying my sugary pork rub, so just used some ancho powder, smoked paprika and a hit of cumin with salt in the fry.
The end flavor had some of the umami and depth of zacusca. Planning to top pizzas, crackers/cheese and maybe just eating by the spoonful!