Carrot Top Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups minced carrot tops
3 tablespoons minced garlic
3 tablespoons minced oregano
2 tablespoons minced jalapeño pepper
1 to 1 1/4 cups extra virgin olive oil
1/4 cup red wine vinegar
Juice and zest of 1 lemon
Instructions:
Makes 2 cups
Got everything all minced and zested and ready to go? Good — dump it all into a bowl with the olive oil, red wine vinegar, and lemon juice, and stir to combine. Let the salsa sit at room temperature overnight while the flavors meld together. Like chimichurri, the sauce gets better with age, and you’ll know it’s good when the carrot tops have turned a deep, muted shade of army green. Decant into jars and refrigerate. The sauce should last at least two weeks chilled, but is best served at room temperature.
From gardenbetty.com