If you're low FODMAP or looking for a healthy, seasonal alternative to regular salsa, this carrot dip is your ticket!
Ingredients
1 pound
Carrots
(unpeeled and cut into 1/2-inch-thick matchsticks)
1 medium pepper(s)
Jalapeno pepper
(halved)
1 tbsp
Olive Oil, Extra Virgin
1/2 tsp
Sea salt, fine
1/4 tsp
Cumin
(ground)
1/4 tsp
Chili powder
1/4 tsp
Oregano, ground
2 tbsp
Pumpkin seeds (pepitas)
2 tbsp
Lime juice (fresh)
(fresh)
Instructions
Preheat the oven to 425 degrees F.
On a parchment-lined baking sheet, toss the carrots, jalapenos, olive oil, sea salt, cumin, chili powder, and oregano together until well combines. Arrange in an even layer on the baking sheet, making sure the jalapeno is cut-side down. Roast in the oven until the carrots are tender and caramelized, 30 minutes.
Remove the pan from the oven and reserve the jalapenos on a cutting board. Transfer the carrots to a high powered blender or food processor. When the peppers are cool enough to touch, remove the seeds and ribs with a spoon or pairing knife and discard. Add the flesh to the carrots, along with the pepitas, lime juice, and 1/2 cup of water. Puree until smooth, adding more water as needed to reach the consistency of tomato sauce. Taste for seasoning and add more salt as necessary.
Serve the salsa alongside tortilla chips and crudités.
Notes:
You can easily make it nightshade free by omitting the jalapeno and upping the other spices. It's also sugar-free and Whole30-friendly.
