This Spicy Carrot Caviar is such a perfect side dish, or appetizer, or Super Bowl party snack. It’s packed with delicious flavor from the bacon, jalapeno, and lime, and offers a variety of vegetables to help you have a feel-good snack. It’s quick and easy to make, so check out the recipe below and enjoy!
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Let the cooking begin!
The steps:
- Before you begin cooking, it’s a good idea to chop all of your veggies and bacon. I made this easy by using my handy dandy vegetable chopper (link here), and bonus, it makes everything uniform in size. Remove the seeds from the jalapeno if you don’t like spicy food.
- You’ll then heat a large skillet, I used a 12in. cast iron, to medium-high heat to cook the bacon. Add the bacon and cook and stir until it begins to get crispy. It won’t cook too much more after adding the vegetables, so make sure it’s just about as cooked as you would eat it.
- Next, you’ll dump the onion, carrots, and jalapeno into pan and cook until the carrots are ready. This takes between 10-15 minutes. You want the carrots to be just barely softer than fork-tender, but not too soft that they’re mushy and break apart when you touch them.
- Lastly, you’ll add the garlic, sea salt (start with what’s listed and then add more after tasting if you think it needs it), and lime juice. Stir and cook for another minute and it’s done.
- Serve with your favorite dipping vehicle. I love plantain chips and cucumbers, but you can use your favorite tortilla chips as well.
Substitutions:
- The only substitution that would make sense for this recipe would be to use turkey bacon in place of pork bacon.
Suggested kitchen items:
- My veggie chopper. It’s used and loved in my kitchen. In this recipe I used it to cube the sweet potatoes and onions.
- 12in Cast iron skillet. These are so versatile. They can go from the stovetop to the oven and are one of the cleanest cooking pans out there. I don’t have a link to the exact one I have, but linked is a very similar one.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans.
- Lemon squeezer. This large capacity citrus juicer is great because it’s easy to squeeze and it fits large lemons and any size limes.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Spicy Carrot Caviar
(Paleo, Whole30, GF, DF, Soy free, Nut free, Egg free)
Ingredients
- 6 oz bacon chopped
- ½ red onion diced small
- 6 large (2¾ cups) carrots diced small
- 1 jalapeno diced small
- 3 cloves garlic chopped
- ½ tsp sea salt or to taste
- 1 lime juiced
Instructions
- Heat a large skillet to medium high heat and add the chopped bacon. Stir and cook until it becomes slightly crispy.
- To the pan, add the onion, carrot, and jalapeno and again stir and cook until the carrots become soft. You want them slightly softer than fork-tender, but not mushy.
- Stir in the chopped garlic, sea salt, and lime juice and cook for another minute.
- Serve with your favorite chips or sliced cucumbers. I love plantain chips, but tortilla chips work great too.
