Italian Salsa

Italian Pantry

by Nick Verna

Salsa is the largest selling condiment in the US even outselling catsup.  My Italian Salsa is a versatile condiment that has quickly become a staple in my pantry. It can be used for a variety of dishes including:

- Eat with tortilla chips

Chunky Salsa

- Top bruschetta

- Top hamburgers

- Add to tuna or chicken salad

Ingredients

- 1 dry pint Grape Tomatoes *

- ½ C Flat Leaf Italian Parsley, chopped

- 3-4 fresh leaves Basil, chopped or ¼ tsp Dry Basil



- 2 cloves Garlic Confit, minced (or 1 clove raw garlic)*

- 1.5 TBS Extra Virgin Olive Oil



Smooth salsa



- 1 TBS Aged Balsamic Vinegar

- ¼ tsp Dry Oregano

- ¼ tsp Table Salt

- 5 grinds Black Pepper

- 2 tsp Brown Sugar

- 1 Jalapeno Pepper, seeded and chopped (optional)

Chunky Salsa

Cut tomatoes* into small dice. Add chopped parsley through jalapeno pepper. Let marinate 1-12 hours before serving.

Smooth Salsa

For a smoother salsa, place everything in the food processor (no prechopping needed but make sure you seed the jalapeno) and pulse until chunky. Let marinate 1-12 hours before serving.

* Canned Tomato Chunky Salsa

For an easier chunky salsa alternative you can substitute a 28oz can of drained petit diced canned tomatoes for the grape tomatoes.

* Garlic Confit is a method of cooking garlic so as to bring out it's sweetness. See the Garlic Confit blog posting to get the recipe.

To print this recipe go to: Italian Salsa

www.nickverna.com

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.