Blackberry jalapeno salsa
2 cups blackberries (thaw if using frozen)
2 jalapeno pepper, roasted over an open flame, peeled, seeded, coarsely chopped
3 cloves fresh garlic, minced
½ red onion, finely minced
2 tablespoons red wine vinegar
3-4 tablespoons minced fresh flatleaf parsley
Cracked black pepper
Place about 3 inches of oil in a wok or deep sauce pan, over medium-low heat. When the oil is hot (patterns will form on the bottom of the pan), the oil is hot enough to fry. Raise they heat to high and begin frying carrot slices, in small batches, until crisp, about 2 minutes. Remove from oil and drain on a brown paper sack or paper towels. Toss carrot chips lightly with salt. Repeat, in batches, with remaining carrot slices.
While frying carrots, make the salsa…simply mix together all the ingredients, with salt and pepper to taste. This salsa can be eaten immediately, but is best if made an hour before frying the carrots so the flavors develop.