Butternut Squash Salsa

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Butternut Squash Salsa

 

1 tsp. olive oil

1 clove garlic, minced

1/2 cup butternut squash, diced

1/2 cup carrots, diced

1/4 cup fresh tomatoes

1 tbsp. rice wine vinegar

1 tbsp. olive oil

1 tsp. ground cumin

1/4 tsp. jalepeno chile, diced

1 to 2 tbsps. chopped cilantro

lime juice and sugar to taste

 

Heat 1 teaspoon olive oil in small pan and saute 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, jalepeno 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 tempreature.

Best made ahead so flavors can blend. Store any leftovers covered in

refrigerator. Yields 1 cup

 

 

 

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