Hazelnut Lemon Salsa

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.