Carrot, Onion and Jalapeño Table Salsa
Yield about 1/2 gallon
1 CUP RICE WINE VINEGAR (Sushi grade)
2 CUPS WATER
8 BAY LEAFS
1 TBSP PEPPERCORNS
2 LBS FRESH CARROTS (Peeled)
2 PODS FRESH GARLIC (Peeled, and left into toes)
64 OZ JAR PICKLED JALAPEÑOS (Sliced)
2 MEDIUM ONIONS (Cut into 1/2 inch pieces)
1 TBSP OREGANO LEAFS (Dried)
In a 4 quart sauce pan bring the first 4 ingredients to a slow boil. Meanwhile, use the crinkle cut edge of a mandolin and slice the carrots into 1/8 inch slices. Add the carrots and garlic to the sauce pan, parboil for 2 minutes, remove from heat and strain. The carrots should be slightly more cooked than blanched, but still very crisp. Discard the bay leafs and peppercorns.
Remove about 2/3s of the pickled jalapeños and use for other dishes, retain ALL of the pickling juice. Add the warm carrots and garlic toes from above along with the onions and oregano leafs. Cover, and refrigerate for 2 days to allow the jalapeño juice to pickle the carrots and onions.
Strain the vegetables and place in a bowl, serve with fried corn tortilla chips.
This is similar to the salsa that we used to make when I worked in the early '70s for the El Chico Restaurant in Algiers, LA. They did not blanch the carrots, but I have found that doing this is MOST important.
Thanks Shirley for asking about the misplaced garlic!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: December 09, 2008.