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    Summer Squash Salsa


    Source of Recipe


    Food Network


    Recipe Introduction


    Works well as an accompaniment to spicy dishes such as Jamaican Jerk Pork Tenderloin.


    List of Ingredients


    • 2 tbsps. canola oil
    • 1 cup zucchini, small diced
    • 1 cup yellow squash, small diced
    • 1/2 cup yellow bell pepper, small diced
    • 1/4 cup red bell pepper, small diced
    • 1/4 cup Splenda
    • 1/8 tsp. kosher salt
    • 1/8 tsp. black pepper
    • 1 cup cantaloupe, small diced


    Instructions


    1. Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking.
    2. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving.


 

 

 

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