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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This different-sounding recipe caught my attention, so I'm posting here for safe-keeping. Ingredients:
1 cup hazelnuts |
12 medium garlic cloves (you could use already roasted garlic as well and skip the garlic prep step... heh.) |
2 medium ripe tomatoes, finely diced |
1/2 small red onion, finely diced |
1 medium jalapeno pepper, minced |
1/2 cup golden raisin |
2 tablespoons fresh parsley, chopped |
1 teaspoon lemon zest |
2 tablespoons fresh lemon juice |
2 tablespoons fresh orange juice |
3 tablespoons olive oil |
1 teaspoon sugar |
1 teaspoon salt |
Directions:
1. HAZELNUT PREP: Preheat the oven to 350 degrees.
2. Place the hazelnuts on a cookie sheet and into the oven.
3. When the hazelnuts become aromatic, approximately 7-8 minutes, remove from oven. Let them cool slightly, then rub vigorously with a clean kitchen towel to remove the outer skin.
4. Return to oven for 3-4 more minutes until golden brown. Remove from oven and set aside to cool.
5. Using a food processor coarsely grind the hazelnuts. Be sure not to over process; leave them slightly chunky.
6. GARLIC PREP: Place the garlic cloves on another cookie sheet.
7. Drizzle with olive oil and roast the garlic until they are softened and golden brown. Remove from oven and set aside to cool.
8. SALSA PREP: In a medium stainless steel bowl combine the remaining ingredients adding the hazelnuts and garlic.
9. Mix well and cover. Let the flavors blend for 1 hour before use.
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