Recipe of the Month:
Pickled Carrot Salsa
Andrea & Matt Drayer, Ancient Valley Farm
Loaded with fresh flavors and vibrant color, this easy salsa look like a garnish while punching up dishes like tacos, rice bowls, salads and more. And it stores in the fridge for weeks (if it lasts that long)!
3 medium-sized carrots, halved lengthwise
1 small/medium Maui onion, Julienned
4 big, juicy limes
1 jalapeño (or preferred pepper), halved and de-seeded, thinly sliced
1 bunch cilantro
2 small radish, halved and thinly sliced (optional)
Salt + Pepper to taste
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On a mandolin or with a steady-handed chef's knife, thinly slice carrots on a bias (across the grain at a diagonal).
Chop cilantro and add to carrots with Julienned Maui onion, thinly sliced jalapeños, and radish
Add a generous sprinkling of salt and a dash of pepper
Mix well and pack into a container
Cover in lime juice until other ingredients are fully submerged
Cover the container and refrigerate for at least 2 hours