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.