Salsa w/ Sautéed Corn & Carrots
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.
Equipment
- Food Processor (optional)
- Saucepan
- Stovetop
Ingredients
- 10 tomatoes
- 1 carrot
- 3 cloves garlic
- 1 c. corn
- 2 tbsp. apple cider vinegar
- dash cumin
- dash coriander
- dash cayenne pepper
- dash chili powder
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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.