Salsa Copper Carrots - cooking recipe

Ingredients

2 lb. fresh carrots
1 c. mild salsa
1/4 c. corn oil
3/4 c. red wine vinegar
1/3 c. sugar
1/4 tsp. crushed red pepper
1 large bell pepper, cut into strips
1 small white onion, chopped (preferably Vidalia)
2 Tbsp. fresh parsley, minced

Preparation

Wash, peel and cut carrots into 1/2-inch diagonal slices. Only steam the carrots 1 to 2 minutes in rolling, boiling water until they are a brighter shade of orange, still crisp and barely tender.
Drain and cool.