zuchini salsa

Name: ZUCHINI SALSA
Prep time: 15 min
Ingredients: - 1 very large zuchini not peeled, chopped up to put in processor; - 6 medium sized tomatoes, i use roma; - 2 sweet banana peppers with seeds; - 1 or 2 jalepeno with seeds, depends on your heat; - 1 can diced black olives; - 1 can black beans, drained; - 2 tablespoons plus 1 teaspoon garlic salt (yes, that's the right amount, trust me); - 6 tablespoons olive oil; - 7 tablespoons red wine vinegar (no other will work the same); - 1 small to medium summer squash chopped not peeled; - 1 medium vadalia onion

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JANE LOUISE

CLARKSTON, MI

Updated on Aug 4, 2011

What to do with the large zuchini's you over look or throw over the fence? Make Salsa out of them! This is finger lickin' good! AND if you're trying to get powerful veges into your kids and hubby, this is the way to do it.

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prep time 15 Min

cook time

method ---

yield

Ingredients

- 1 very large zuchini not peeled, chopped up to put in processor
- 6 medium sized tomatoes, i use roma
- 2 sweet banana peppers with seeds
- 1 or 2 jalepeno with seeds, depends on your heat
- 1 can diced black olives
- 1 can black beans, drained
- 2 tablespoons plus 1 teaspoon garlic salt (yes, that's the right amount, trust me)
- 6 tablespoons olive oil
- 7 tablespoons red wine vinegar (no other will work the same)
- 1 small to medium summer squash chopped not peeled
- 1 medium vadalia onion

How To Make zuchini salsa

Step 1

You want to use a food processor and chop all the vegetables small to fine size. Put all the chopped veges in large bowl. Add olive oil, vinegar and the garlic salt. Nothing else needed. Stir well and serve chilled. The tastes blend so well. Don't add another pepper until you let it marinate together for awhile. It will become stronger over time.

Step 2

Note: I am going to add a cup of raw fresh corn when it comes in season. But, a can of corn drained in this would be good, too. But, not necessary.
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