Recipe - Carrot Salsa

1 lg Carrot; peeled and grated
One half Red onion; minced
One fourth cup Chopped green chiles;
roasted and peeled, mild or
hot, to taste
1 Clove garlic; minced
2 Tomatoes; chopped
1 teaspoon Lime juice
1 teaspoon Salt

Yields 3 cups. This colorful salsa spices up any holiday party. Serve with
tortilla chips. PREP TIME: 10 minutes. MARINATING TIME: 1 hour.

1. Mix all ingredients together in a serving dish. Chill, covered, in the
refrigerator for one hour before serving.

Add sizzle to your holidays with our traditional Southwestern fiesta.
Simple and quick to prepare, these recipes take the stress out of
entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook
(Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious!
Magazine. M E N U Carrot Salsa * Ole Corn * Green Chile Enchiladas *
Zucchini & Hominy Soup * ApricotAlmond Empanaditas

Delicious! mag kitPATh mcPER SERVING: 10CAL, 0.1G fat (6.3% cff) Fiber:
0.5 g; Carbs: 2.3; sodium 182mg 1998Feb EatLF Archives at www.reggie.com

Recipe by: Felicidades! by Nanette Blanchard

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 02,
1998