Summer Salsa
So, The Spouselet, joined a CSA delivery group, Grasshoppers. He picks stuff up every other week and this week of course (as with any garden) there were a few squash and zucchini. For those of you who have neighbors that leave these veggies on your door step in the middle of the night, here is a recipe that is NOT bread and that doesn’t have to be cooked.
I prefer raw veggies over most cooked ones any day.
So, this is whatchoo need:
1 medium zucchini
1 yellow squash (I used two small ones)
1/2 a red onion (again kinda on the small side)
1 seeded jalapeno
3 tomatillos
2 small tomatos (I used roma)
1 small can of corn
2 tbls of olive oil
1 clove of garlic (I used my frozen Dorot)
salt to taste.
Cube and chop and mix and salt.
I let it chill for 2 hours before I dug in.
HOLY MOLY, I LOVE IT.
If you want a little more heat, don’t seed the jalapeno.
I might add a little lemon or lime juice next time for a bit of zing.
FYI-use scoops and not cantina, you need a thicker chip to pick up this stuff.
You could also roast the veggies first and use it as a garnish on chicken or fishes.
Or eat it straight out of the bowl.
Your choice.
Molly J. McMahan 