Carrot Salsa??

MMMMMmmmmmm Hmmmmmm. I'll ask my dad or my sister for the right name of the restaurant, but there was this Mexican restaurant (El Menchaca! I remembered, but didn't change the rest of the sentence) we used to go to growing up...I'm drawing a blank now but really shouldn't, we went there all the time. I mostly fantasize about their cheese enchiladas because being the picky eater that I was (I know, I know hard to imagine) that was all I ever got. But then I remember their sopapillas....mmmmmmmm... Unlike the version common to New Mexican cuisine, these were large, round, fried, smothered in honey, crispy and chewy things. What I wouldn't give to have another one of those on occasion.

Well anyways, apparently they also made a carrot salsa. Growing up my tastes were certainly not refined enough to appreciate such delicacies but my dad remembers it fondly. When I pulled about three bunches of carrots out of the garden yesterday (and that's not even all of them!) I knew what I was going to make. Uh huh, carrot salsa.

Not having tried it before so having no recollection to base my experiment off of this is what I made:

About 2-3 cups of grated carrots ( I put mine in my new food processor, the current love affair of my kitchen, it being new and all. But really you might just want to grate them so you have larger carrot parts instead of puree.)

Handful cilantro, chopped (You may want to forgo this ingredient as it makes the salsa a funny color. Instead of a vibrant orange it is a dull orangish brown. Again a case for grating.)

1 whole white onion (Chopped or food processed)

2 Habanero Peppers (Be a sissy, throw out the seeds, you do want to eat this salsa right?)

Juice of 1 lime

Salt to taste

This salsa is different yet fantastic. It is easy to make and is sure to please a crowd...