I love to snack. Who doesn’t, right? One of my favorite snacks has always been chips and salsa. Potato chips and corn chips are off the table for now, though, and I’ve made the switch to plantain chips for that crunchy, salty factor. But what about the dip factor?
For a while I did guac guac guac and then some more guac. Guacamole is yummy, but soon I needed something else. So along came this AIP Nacho Cheese Sauce and, of course, I put that on everything for a while. Yet something was still missing. SALSA.
A no-tomato, no-peppers salsa didn’t seem possible, so, honestly I didn’t even try to create one. Then, like a beacon of nightshade-free-light in the night (I know, I’m corny AF…) Kat Cline of The Primordial Table posted up a delicious-looking AIP salsa. I suggest you give hers a try because it sounds FANtabulously tasty!
After this inspiration I decided to work with what I had in the kitchen and with what my picky-belly lets me eat, and came up with this microwavable gem of a sauce. And when I make this it doesn’t stick around very long in the fridge because IT GETS SCARFED!
Pssst…Sarah Ballantyne bebunks microwave usage myths right here. Its a great read that completely changed my mind about microwave usage and has saved me a LOT of time in the kitchen to boot!
Basically, you throw carrots, cherries, green onions, garlic powder -or- pressed garlic in a quart-sized wide-mouth mason jar (my favorite due to the high sides that prevent splatter, and the fact that after it cools you can just pop the lid on and put it in the fridge…a.k.a less dishes!), or a Pyrex 2 qt measuring container, or a microwave-safe container with high sides. Then you add water and nuke it for about 5 minutes or til the carrots are tender-crisp. Watch to make sure it doesn’t boil over!
After safely removing the container from the nuker and letting it come to a temperature that you are comfortable with handling, add salt, lime juice and cilantro. Then pulse it with an immersion blender to the thickness you like (adding more water if you like it thinner). Taste and season to your liking, and chow down on it with some plantain chips, homemade tostones or veggie sticks.
This stuff is great on eggs if you’ve reintro’d those successfully. Also tasty mixed into guacamole, as a topping for tacos, or used as a base for soups or stews!
- To a quart-sized wide-mouth mason jar-or- Pyrex 2 qt measuring container-or-microwave safe container, in order listed add: carrots, cherries, green onions, garlic, then water. (Water should be enough to cover the carrots.)
- Cook uncovered on high in microwave for 4 to 5 minutes, until carrots are tender crisp.
- Carfeully remove container from microwave using safety mitts, and set aside to cool to a temperature that is safe enough for you to handle.
- Add salt, lime juice and cilantro to the mixture.
- Using an immersion blender, pulse mixture until desired consitency. You can make this as chunky and thick or as smooth and thin as you like! If too thick, you can add more water a little at a time and pulse a couple times to incorporate.
- Can be eaten warm right away, or chilled for at least 3 hours to allow flavors to meld.
- Delicious mixed in guacamole, poured over tacos, as a dip for tostones or plantain chips, or even as a base for soups and sauces.