Pickled Carrot Salsa

This recipe is a unique take on salsa that addresses people who have food allergies that included tomatoes. The Pickled Carrot Salsa is delicious with tortilla chips.

INGREDIENTS:

1 1/2 cups NK Carrots
1 medium onion
2-3  jalapenos or habaneros
2 cups vinegar
1/2 cup water
1 tbsp. garlic diced
1 tbsp. salt
1 tbsp. honey
1  Quart jar with either plastic lid or ring and lid

INSTRUCTIONS:

In food processor pulse onions, carrots, and peppers together until roughly chopped. You can also grate them. Stuff mixture into the jar.

In a stockpot, boil the water, vinegar, garlic, salt, honey and any other desired spice. Once it boils, remove from the heat. Using a ladle and kitchen funnel, pour the pickling juice over the carrot / pepper mixture. Let it sit overnight. Service with tortilla chips.