I'm the kind of cook that likes a recipe, but never has all the ingredients on hand to make it exactly the way I'm supposed to. So for this one, I subbed lemon juice for lime juice and scallions or sweet onions for the red onion and left out the jalapenos.

1 pound carrots

1/2 cup finely chopped red onion, scallions or sweet onion

1/3 cup chopped fresh cilantro

1/3 cup freshly squeezed lime juice (about 3 limes)

11/2 jalapeno chiles, finely chopped

3/4 tsp sea salt

1/4 tsp ground cumin

Place the carrots in a food processor and pulse just until finely chopped. Don't overblend; the carrots should be finely but unevenly chopped. Transfer the carrots to a large bowl and stir in the onion, cilantro, lime juice, jalapeno chiles, salt and cumin.

Transfer the salsa to a serving bowl and serve.

The salsa will keep for 1 day, covered and refrigerated. Stir before serving.

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