Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Summer Vegetable Salsa




Source of Recipe


THE FIREHOUSE GRILLING COOKBOOK by Joseph Bonanno


Recipe Introduction


This multicolored salsa is not only a tortilla chip's best friend, but it is also great alongside just about any simply grilled fish, poultry, or meat you care to serve it with.



List of Ingredients




1 medium zucchini, cut into 1/4-inch dice
1/2 teaspoon salt, plus more to taste
8 ounces plum tomatoes, cut into 1/4-inch dice
1/2 cup cooked corn kernels, preferably from grilled corn
2 tablespoons fresh lime juice
2 tablespoons minced red onion
1 jalapeno pepper, seeded and minced
1 garlic clove, crushed through a press



Recipe



1. In a colander set over a bowl, toss the zucchini with 1/2 teaspoon salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse well under cold water. A handful at a time, squeeze the excess liquid out of the zucchini and place the zucchini in a medium bowl.

2. Add the tomatoes, corn, lime juice, onion, jalapeno, and garlic. Toss and add salt to taste. Cover and refrigerate to blend the flavors, at least 1 hour. Serve chilled.