Tuesday, July 10, 2012

RECIPE: Zucchini Salsa Verde


10 ounces zucchini (about 2 medium), trimmed, chopped

1/2 cup chopped fresh cilantro

1/3 cup chopped white onion

5 tablespoons fresh lime juice

2-1/2 tablespoons chopped seeded jalapeƱo chiles

1-1/4 teaspoons finely grated lime peel


Combine all ingredients in blender. Add 1-1/4 teaspoons coarse salt. Puree until salsa is smooth.  (Can be made 2 hours ahead. If making ahead, transfer to small bowl. Cover; chill.) Use as a condiment for grilled or broiled fish.

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