As a salsa fan I'll try anything that's called Salsa; always trying new brands and flavors I've happily enjoyed varieties of them. After joining my Aunt Levana, a renowned chef (and comedian in my opinion) at the Javitz Center for their annual Food Show, I was surprised at how many companies had created their own 'perfect salsa'. I walked over to many of the stands and read the ingredients on the small glass jars hoping to find some salsa secrets, yet 9 out of 10 companies had practically identical ingredients. I decided that I would try to make my own. Although the idea of salsa is a bit stretched here, the medley is super satisfying scooped up on a whole grain tortilla chip just like any salsa would be.
9 medium radishes, quartered
2 cups chickpeas , rinsed and strained
3 jalapeños, small diced
2 orange pepper small diced
1 bunch basil, rinsed and dried
1/4 bunch parsley
3 cloves garlic, minced
2 tsp kosher salt
2 tsp coarse black pepper
1/4 cup good olive oil
In a small food processor or with an immersion blender, combine all sauce ingredients until thick and pureed. (check for pieces). In a large bowl toss all the vegetables with about half the sauce until combined well. Serve after mixing.
* Remaining sauce stays for 5 days in an air-tight container or can be used if recipe is doubled.