A delicious way to use your garden fresh zucchini, tomatoes and jalapenos.
lovingly cheering him on while I sat on the deck drinking my iced tea. Upside to small garden-fresh veggies, downside to small garden-small amounts at a time of fresh veggies. I do believe I received a sideways glance or two when I announced my mad plan to make zucchini salsa from the small bounty of the day. Despite these misgivings by way of the eyes, I forged ahead with my plan. I seeded, diced, sliced and chopped away with determination. This crunchy and spicy treat has been eagerly consumed with corn chips and atop taco salads by all. Even those with misguided attempts to thwart its existence. Plus, it is full of raw veggies, super nutritous! A must make on your list of summer recipes!
3 Cups Seeded, Diced Zucchini
½ Teaspoon of Garlic Salt
1 Cup Seeded, Diced Tomato-I used Roma, it is what I had from the garden
½ Cup Diced Onion
2 Cloves Garlic, Diced or Pressed
Juice of 1 Small Lime
2 Teaspoons Seeded, Diced Jalapeno Pepper
½ Teaspoon Chili Powder
¼ Teaspoon Sugar
¼ Teaspoon Salt
Scant ¼ Teaspoon Black Pepper
2 Tablespoons Roughly Chopped Fresh Cilantro
Place zucchini in colander over sink, sprinkle with garlic salt. Toss to mix. Let sit for one hour to drain excess water from zucchini. After draining, mix zucchini, tomatoes, onion, garlic, lime juice, jalapeno, chili powder, sugar, salt and black pepper. Refrigerate for at least two hours to let flavors marinate. Just before serving chop and toss in cilantro.
©Christy’s Cooking Creations.This is an original Christy’s Cooking Creations recipe. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.