It wasn’t until I moved to San Antonio, TX that I discovered salsa can be put and was put on just about anything: eggs, burgers, salads, potatoes. And so, a nice fire-roasted restaurant-style salsa is one condiment we always have on hand because of how tasty and versatile it is.
This gluten-free/dairy-free/grain-free side dish was born on a whim — with carrots as the only root vegetable in the house, I wanted something “different” to go with a pork roast I had made in the crockpot earlier in the week. Carrots, onion, broth, and salsa are all that us required to whip up this simple side. (And as always, organic ingredients are best for your thyroid and immune system).
Smashed carrots with caramelized onion and fire-roasted salsa
2 tablespoons fat of your choice (I used bacon grease, but you could also use coconut oil or ghee)
1 medium yellow onion
1 16 oz bag of carrots
1/8 cup of broth (homemade is best; I used beef bone broth)
1/2 cup salsa of your choice (I used a fire-roasted restaurant-style salsa)
salt, to taste (I used 1/2 teaspoon)
Large pot with lid
Dice onion and place in large pot with fat of your choice, over medium heat. Cook until caramelized.
While onions are cooking, chop carrots into small rounds (as thin as you can make them). Once onions are caramelized, place carrots in pot with onions.
Add broth and place lid on top. Allow carrots to cook for 10 minutes or until fork-tender. Stir every few minutes to ensure nothing sticks to the bottom of the pan.
Once carrots are cooked, use potato masher to smash carrots to a fine consistency. Add salsa and salt and stir well.
Eat and enjoy!
This would also be yummy finished with a number of acoutrements: avocado, sour cream (dairy or non-dairy/nut-based), cheese, butter, cilantro, roasted garlic, diced raw red onion, etc. — according to your food intolerances.
Simple and delicious!