Garlic Salsa

This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 10  garlic cloves, chopped
• 3⁄4 cup Italian parsley, chopped
• 1⁄2 cup olive oil
• 1⁄4 teaspoon dried red pepper flakes (optional)
•  coarse salt
•  fresh ground pepper
• 1  loaf  crusty bread, baquette preferably

Directions

1. In a medium bowl combine garlic, parsley, and olive oil. Season with salt, pepper, and red pepper flakes if using.
2. Tear baquette into bite sized pieces and use for dipping into salsa. This could also be served with grilled chicken or other meats.