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Chunky Italian Salsa With Tuscany Toasts

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Ingredients
  Garlic 2 Clove (10 gm), peeled
  Pickled jalapeno/Fresh seeded jalapeno 1 (3/4 To 1 Inch)
  Carrot 1 Medium, peeled and cut into 1-inch pieces
  Red onion 1⁄2 Medium, peeled and quartered
  Bell pepper 1 Medium, seeded and very coarsely chopped (Red Or Yellow)
  Tomatoes 2 Medium, seeded and very coarsely chopped
  Loosely packed basil leaves 1⁄2 Cup (8 tbs) (Fresh)
  Canned garbanzo beans 15 Ounce, drained (1 Can Also Called Chickpeas)
  Fresh lemon juice 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
  Raspberry vinegar 3 Tablespoon
  Salt 1 Teaspoon (Or To Taste)
  Tuscany toasts 5 (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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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