Summer Zucchini Salsa
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Challenge all the rules of classic salsa and make it with zucchini instead of tomatoes! This recipe requires only young zucchini and squash, which have tender skin and juicy flesh that's delicious raw. Finely dice the vegetables, toss with hot peppers, onions, jicama, and herbs, and serve as an appetizer with corn chips or crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups diced jicama
- 1 tbsp. diced yellow zucchini
- 1 tbsp. diced zucchini
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 crushed habanero pepper, optional
- 1 small jalapeno, minced
- 1 teaspoon coarse salt
- Juice of 1 lemon
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Recipes with similar ingredients: zucchini, jicama, yellow zucchini, Habañero pepper, cilantro, red onion
Cooking the dish according to the recipe:
- In a large bowl, combine the jicama, squash, zucchini, cilantro, red onion, habanero, and jalapeño. In a small bowl, combine the lemon juice and salt. Add to the salsa and mix thoroughly.
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