Zucchini salsa.

This was one of those dishes where you just pull some things together that you have around the house and wing it. I started with some corn tortillas and pinto beans and just needed something to kick it into greatness, a fresh salsa! Since I have several new books to pull from this was easy. The salsa did call for vinegar so I was a bit worried it might offend J, I decided to go for it anyway and I’m glad because she loved it! Not to sweet, not to vinegary, it was basically perfect. I did substitute some ingredients, like I used corn instead of a red pepper which I’m glad I did because it’s super tasty that way. This was one of several dishes I’ve made lately that uses cumin which I haven’t really been a major fan of but I think I’m coming around. I’m not a hundred percent sure what else this salsa would be eaten with other than on a taco/burrito? I don’t actually see myself putting it on a tortilla chip but if it only ends up inside a taco/burrito that’s fine by me as it is truly delicious that way.

So for these awesome tacos just lightly spray some corn tortillas with peanut oil on both sides and heat in a 400 degree oven between two pieces of tin foil for about 5 minutes or until soft enough to work with and eat. Plop a small amount of warmed beans on each tortilla then a good amount of the salsa. Top with some fresh cilantro and finely chopped onions if you wish. Oh so good!

Zucchini Salsa

This recipe is adapted from 500 best sauces, salad dressings, marinades & more by George Geary.

4 Roma tomatoes, seeded and chopped
2 large zucchini, peeled and shredded
1/2 red onion, chopped (the girls don’t like so I replaced with extra tomato)
1 red bell pepper chopped (didn’t have didn’t use, replaced with about 3/4 to 1 c. sweet corn, mmmm)
1/4 c. white wine vinegar
1 T. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular brown sugar.
1 t. sea salt
1 t. hot pepper flakes (I didn’t use)
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. dried cumin
1/4 t. freshly grated nutmeg (I used dried)
1/4 t. freshly ground black pepper

Combine all ingredients in a bowl and let stand for 1 hour in the refrigerator or up to 2 days.

This entry was posted in mexican, salsa, vegetarian, Whole foods and tagged , , , , , . Bookmark the permalink. Both comments and trackbacks are currently closed.