Hazelnut Lemon Salsa
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 ⓘ
- 12 small red onion, finely diced ⓘ
- 1 medium jalapeno pepper, minced ⓘ
- 12 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 ⓘ
Instructions
- HAZELNUT PREP: Preheat the oven to 350 degrees.
- Place the hazelnuts on a cookie sheet and into the oven.
- 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.
- Return to oven for 3-4 more minutes until golden brown.
- Remove from oven and set aside to cool.
- Using a food processor coarsely grind the hazelnuts.
- Be sure not to over process; leave them slightly chunky.
- GARLIC PREP: Place the garlic cloves on another cookie sheet.
- Drizzle with olive oil and roast the garlic until they are softened and golden brown.
- Remove from oven and set aside to cool.
- SALSA PREP: In a medium stainless steel bowl combine the remaining ingredients adding the hazelnuts and garlic.
- Mix well and cover.
- Let the flavors blend for 1 hour before use.
Nutrition & Diet Analysis (per serving)
681
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).