Mediterranean Salsa

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Mediterranean Salsa

 

2 tablespoons olive oil

1 large onion, diced

1 medium zucchini, diced

1 medium yellow squash, diced

2 large garlic cloves, minced

2 large ripe tomatoes, chopped (3 cups)

1/4 cup sliced fresh basil

2 tablespoons red wine vinegar

1 1/2 teaspoons Original TABASCO® brand Pepper Sauce

1/2 teaspoon salt

 

 

 

Heat oil in a 12-inch skillet over medium heat; add onion and cook 5 minutes.

Add zucchini, yellow squash and garlic and cook 3 minutes.

 

Stir in tomatoes, basil, vinegar, TABASCO® Sauce and salt and bring to a boil

over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors,

stirring occasionally.

 

Serve warm over baked potatoes (see below) or grilled [favorites], or chill and

serve with chips.

 

Salsa-Topped Baked Potatoes: Preheat oven to 450°F. Place 4 large baking

potatoes in a shallow pan. Bake 45 minutes or until tender. Slash top of potato

and top with salsa.

 

Makes 4 to 6 servings.

 

Source: Tabasco PepperFest Recipes

Formatted by Chupa Babi: 03.20.08

 

ChupaNote; use Roma tomatoes. They are meatier. I sometimes add small Japanese

eggplant, capers, Kalamata olives, and whatever pepper I have available.. Its a

great recipe to play with.

 

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