Recipe of the Month:

April 2022

Pickled Carrot Salsa

Submitted By:

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)!

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Prep Time:

20 minutes

Cook Time:

20 minutes

Serving Size:

6

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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  1. On a mandolin or with a steady-handed chef's knife, thinly slice carrots on a bias (across the grain at a diagonal).

  2. Chop cilantro and add to carrots with Julienned Maui onion, thinly sliced jalapeños, and radish

  3. Add a generous sprinkling of salt and a dash of pepper

  4. Mix well and pack into a container

  5. Cover in lime juice until other ingredients are fully submerged

  6. Cover the container and refrigerate for at least 2 hours

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