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| 1 gross | Carrot; peeled and grated |
| 1/2 | Red onions diced |
| 1/4 Tasse | Chopped green chiles; roasted and peeled, mild or hot, to taste |
| 1 | cloves garlic minced |
| 2 | Tomatoes chopped |
| 1 Teelöffel | lime juice |
| 1 Teelöffel | salt |
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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 * Apricot-Almond Empanaditas
>Delicious! mag >kitPATh mc-Per Serving: 10CAL, 0.1G fat (6.3% cff) Fiber:
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