Garden Vegetable Salsa

Garden Vegetable Salsa
Maren Caruso

This colorful, mild salsa gets a touch of warmth from poblano chile. Serve it with blue corn chips. It also goes well with salmon, black beans and used as a sauce over steamed green beans.

Makes 2 cups

Ingredients
  • 4 medium plum tomatoes, seeded and chopped, about 1 1/2 cups
  • 1 small roasted red pepper, seeded and finely chopped
  • 1 roasted poblano chile pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 1 small yellow squash
  • 1 small zucchini squash
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • Juice of 1/2 lime, about 2 tablespoons
  • Salt and freshly ground black pepper
Directions
  1. In a bowl, combine the tomatoes, red bell and poblano peppers, and the onion.
  2. Dice the squashes into uniform pieces by cutting off the bottom off the yellow squash, then standing them, one at a time,on a cutting board. Vertically slice off a strip about 3/8” thick by about 3/4” wide. Rotate the squash and cut off 3 more strips. Cut these strips lengthwise into 3/8” strips. Stack them and cut the strips crosswise, making a fine dice. Add the squash to the bowl with the other vegetables. Reserve the remaining squash for another use.
  3. Mix the oregano, and lime juice into the chopped vegetables, and season to taste with salt and pepper. Let the salsa sit 15 minutes before serving, to allow the flavors to meld.

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Copyright© 2005 Dana Jacobi, 12 Best Foods Cookbook