Carrot Salsa

In the food processor I chop the garlic, then shred the carrots. Toss that in a bowl. Add everything else and mix well. You can add a little salt if you like, we are all salt freaks, but find the full flavor of this dish doesn't really need salt. Eat with chips or as a side dish.

- from Rachel

Rachel's added notes:

I don't always even shred the carrots. I just cut them into chunks and stick them in the blender with the rest of the ingredients. I usually use extra garlic (I use a garlic press to mince the garlic) and a teaspoon of celtic sea salt (though, of course, you can leave out the salt altogether, if you want). Sometimes I have fresh cilantro and other times I use dried cilantro. It tastes a little bit different each time, but I love it! In fact, I usually make a double batch.

I got the recipe from a friend who got it from a friend. :) It's a delicious salsa that gives a little bit of the salty, garlic taste that I often crave in the afternoons. It's wonderful to dip with raw chips or with cut up veggies. I've even used it as a base for a raw pizza. Enjoy!