Zucchini Salsa
Ingredients
- 2 small zucchini, ends trimmed ⓘ
- 1 small carrot, peeled ⓘ
- 2 tomatillos (available in specialty section in produce department) ⓘ
- 1 medium, ripe tomato
- 1 clove garlic ⓘ
- 3 Serrano chile peppers ⓘ
- 1/2 small red onion
- 1 Tbsp. fresh marjoram ⓘ
- 4 tsp. extra virgin olive oil
- 1 Tbsp. rice vinegar ⓘ
- sugar and salt to taste ⓘ
Instructions
- Finely chop zucchini, carrot, tomato, garlic, peppers and tomatillos (which have been husked and rinsed).
- Dice onion. Rinse in a strainer under cold water and drain.
- Combine all ingredients and season to taste.
- Add more chile peppers for hotter salsa.
- Let stand at room temperature at least an hour before serving.
- Makes 2 cups.
- Serve with tortilla chips or use as a condiment.
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).