Chunky Italian Salsa With Tuscany Toasts Recipe
Ingredients
| Garlic | 2 Clove (5gm), peeled | |
| Jalapeno | 1 , pickled | |
| 1 medium carrot, peeled and cut into 1-inch pieces | ||
| Red onion | 1/2 Medium, quartered | |
| 1 medium red or yellow bell pepper, seeded and very coarsely chopped | ||
| 2 medium tomatoes, seeded and very coarsely chopped | ||
| Basil leaves | 1/2 Cup (16 tbs) | |
| Garbanzo beans | 1 Can (10oz), drained | |
| 1 tablespoon plus 2 teaspoons fresh lemon juice | ||
| Raspberry vinegar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Tuscany Toasts, for serving | ||
Directions
In a food processor with the metal blade, process garlic and jalapeno until finely minced.
Add carrot and onion, and pulse until finely chopped.
Remove to a medium bowl.
Pulse bell pepper, tomatoes, and basil until finely chopped.
Add to carrots.
Pulse garbanzo beans until finely chopped.
Add to carrots.
Stir in lemon juice, vinegar, and salt.
Refrigerate 30 minutes for the flavors to blend.
(Salsa may be refrigerated up to 2 days.)
Add carrot and onion, and pulse until finely chopped.
Remove to a medium bowl.
Pulse bell pepper, tomatoes, and basil until finely chopped.
Add to carrots.
Pulse garbanzo beans until finely chopped.
Add to carrots.
Stir in lemon juice, vinegar, and salt.
Refrigerate 30 minutes for the flavors to blend.
(Salsa may be refrigerated up to 2 days.)
Chef
