I love a good mango salsa but, being a Texan, there are times I just need some red salsa, y’all! This recipe perfectly satisfies that spicy craving. In fact, I promise you can serve this to guests and they will love it and never guess it isn’t a tomato-based salsa! And if you want easy, this is absolutely as easy as a recipe can get! Enjoy this red salsa with plantain chips or sweet potato chips.
- 1 - 14.5 oz can carrots, drained and rinsed (only ingredients should be water and carrots)
- 1/3 cup diced canned beets, drained and rinsed very well (only ingredients should be water and beets)
- 1 small white onion
- 2-3 tbsp lime juice
- 1/2 tsp sea salt
- 1/2 bunch of cilantro
- 1/4 tsp allspice, optional
- Place all ingredients in food processor or blender and process until blended and uniform throughout. If using a high-speed blender, pulse to combine or process on low - you want it to be a salsa - not a liquid.