Zucchini Salsa

Name: 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

11 ingredients

7 steps

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

Directions

1

Finely chop zucchini, carrot, tomato, garlic, peppers and tomatillos (which have been husked and rinsed).
2

Dice onion. Rinse in a strainer under cold water and drain.
3

Combine all ingredients and season to taste.
4

Add more chile peppers for hotter salsa.
5

Let stand at room temperature at least an hour before serving.
6

Makes 2 cups.
7

Serve with tortilla chips or use as a condiment.