I am craving salsa. It's entirely out of season, though! I don't have any peppers. I have started some from seed because we're approaching spring and it's good to get a head start on those indoors. But I don't have any on hand at the moment. I also refuse to buy them because I will have fresh peppers soon enough and the grocery store varieties just don't hit the spot sometimes! But there are ways to make salsa without peppers. Especially of you're looking for something a little bit more on the milder side. That's definitely how I ended up with this corn and carrot salsa. I added a little bit of garlic, apple cider vinegar, and spices. Making it maybe more of a salad than a true salsa. But, as long as it tates good, that's all that matters!
I'm not even entirely sure what prompted this craving. I didn't even have a meal in mind. I just wanted something to eat with tortilla chips! And am likely just trying to figure out how to cook with corn. I'm not the biggest fan of corn. I didn't really grow up eating it and don't quite understand it. But St. Patrick's Day is coming up and I've been thinking about making a Shepherd's Pie. Which would require corn! So, maybe this is just the prelude to Irish corn.
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Variations of Carrot Salsa
I am absolutely a fan of incredibly hot salsas. As soon as my peppers start producing fruit, it will be nothing but hot salsas, enchilada sauces, and hot sauces! But, in the off season, I do make quite a bit of mild salsas out of anything and everything that I have lying around.
This corn and carrot salsa is a mild dish that combines carrots, tomatoes, garlic, corn, apple cider vinegar, and various spices. I puréed the produce and quickly sautéed the salsa on the stove. Although you can easily drain the juice from the tomatoes and toss everything together for a fresh salsa, instead of simmering down the liquid. I just prefer a simmered salsa sometimes! Especially with milder variations, which can use the extra simmering for a greater depth of flavor.
Place tomatoes, carrots, and garlic in a food processor. Quickly pulse about 10-15 times, or until the ingredients are loosely chopped.If you want a chunkier salsa, pulse less. If you want a thinner salsa, more like an enchilada sauce, purée until smooth.
Alternatively, you can just dice the tomatoes and carrots and mince the garlic. I'm really just being lazy here! But it is a quick and easy trick to dicing produce.
Cook Salsa
Add tomato mixture and the rest of the ingredients to a saucepan. Simmer over medium heat for about 20 minutes, or until thickened to the desired consistency.
Cool and either serve immediately or chilled.
Tips, Tricks, & Notes
You can make this salsa without cooking it down. Just drain the liquid from the tomatoes, stir the ingredients together, and voila! Fresh salsa.
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