Fennel Salsa Recipe
Mid November the fennel starts coming in. First they’re small until mid season when the bulbs are big! We have these beautiful bunches of the baby fennel when it’s more tender.
And as much as I love tomatoes and cucumbers in the Summer, I’m not one to miss them when the Season is over. I just adapt to the next season.
So when I made a fennel salsa last night, it felt right, and we ended up really loving the flavor. You can add more veggies to this, make it as spicy as you want, or add more lime juice. You can also add a little water, if you want the lime juice to be more settle.
In spite of the initial scent of fennel when it’s raw, this does not taste like licorice! It’s crunchy and bursts with lime and spice!
Fennel Salsa
A Fall Season Salsa!
Ingredients
- 1 Head Fennel (or 2-3 Baby heads)
- 1/4 Cup Lime Juice
- 1 Tsp. Sea Salt
- Fresh Parsley
- 1-2 Sprig Green Onion
- 5 Cloves Garlic
- Fresh Peppers
Instructions
- Sauté freshly chopped garlic into golden and crispy little nuggets.
- Chop fennel, onion, parsley, and fresh peppers.
- Combine in a food processor with 1/4 cup of fresh lime juice, and pulse. Add sea salt, and chili flakes to taste. Pulse again.
- Place it in a bowl and stir in the garlic.
Notes
It's surprising how much salsa I can get out of the baby bulbs of fennel.
