on a trip with KIPP San Jose, Gloria (from ICO SJ) opened up some salsa she had made, and within a hour it was all gone.
Ingredients
1.5 cups carrots, in chunks
1 bunch cilantro, most of the stem removed
3 cloves of garlic, chopped
4 cups of tomato, or 4 really large tomatoes, in chunks
1.5 lime, juiced
2 Jalapeño peppers, seeded, and diced
1.5 tsp salt
Tabasco sauce
( portions are only approximant)
instructions
add carrots to food processor, process until chopped fine. Add tomatoes and cilantro in alternating layers. Top it off with garlic, jalapeños and lime juice, process to preferred consistency. Transfer to a bowl. Season with Tabasco sauce and salt. Add more lime juice as needed.
Note: Depending on how spicy you like your salsa, don't be tempted to over-do the jalapeño pepper and ended up forgoing the Tabasco sauce. The Tabasco sauce is really the secret ingredient here and adds another layer of flavor. The carrots will add a hint of sweetness to the salsa but for additional sweetness substituting some tomatoes with cherry/pear tomatoes.
(most of this text has been copied from Gloria's email)