Radish Salsa

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.

Ingredients

9 medium radishes, quartered

2 cups chickpeas , rinsed and strained 

3 jalapeños, small diced

2 orange pepper small diced 

Sauce Ingredients

1 Avocados

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

Directions

 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. 

Bon Appétit!