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White House Butternut Squash Salsa




Source of Recipe


VV Daily Press


Recipe Introduction


White House Executive Chef Walter Scheib, Washington D.C.


List of Ingredients




1 teaspoon olive oil
1 clove garlic, minced
1⁄2 cup diced butternut squash
1⁄2 cup diced carrots
1⁄4 cup diced fresh tomatoes
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1⁄4 teaspoon diced jalapenos
1-2 tablespoons chopped cilantro
Lime juice and sugar to taste



Recipe



� Heat 1 teaspoon olive oil in small pan and saut� garlic until soft but not brown. Add squash and carrots. Cover and steam until just tender.

� Cool and add tomatoes.

� In a small bowl, mix rice wine vinegar, olive oil, cumin, jalapeno chile and cilantro. Add a little lime juice and a pinch of sugar to taste. Pour mixture over cooled vegetables and toss to mix. Serve at room temperature. Best made ahead so flavors can blend.

� Store any leftovers covered in refrigerator. Makes 1 cup.