One of the best things you can do when cooking without garlic and onion is add as many spices as possible, a tactic that lends itself well to anything in your southwestern arsenal. In the case of this dip, carrots and jalapeno get tossed with a mix of cumin, chili powder and oregano and roasted until caramelized and sweet.
- 1 pound carrots unpeeled and cut into 1/2-inch-thick matchsticks
- 1 medium jalapeno halved
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- Preheat the oven to 425 degrees F.
- On a parchment-lined baking sheet, toss the carrots, jalapenos, olive oil, sea salt, cumin, chili powder, and oregano together until well combines. Arrange in an even layer on the baking sheet, making sure the jalapeno is cut-side down. Roast in the oven until the carrots are tender and caramelized, 30 minutes.
- Remove the pan from the oven and reserve the jalapenos on a cutting board. Transfer the carrots to a high powered blender or food processor. When the peppers are cool enough to touch, remove the seeds and ribs with a spoon or pairing knife and discard. Add the flesh to the carrots, along with the lime juice, and 1/2 cup of water. Puree until smooth, adding more water as needed to reach the consistency of tomato sauce.
- Taste for seasoning and add more salt as necessary.
- Serve the salsa alongside tortilla chips.