Zucchini Salsa Verde
TOTAL TIME: Prep: 25 min. Grill: 20 min.
YIELD: 3 cups.
This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah
Ingredients
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1 large sweet onion, cut into wedges
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2 poblano peppers, cut into 1-inch pieces
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2 medium zucchini, cut into 1-inch pieces
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4 tomatillos, husks removed and quartered
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3 jalapeno peppers, halved and seeded
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2 tablespoons canola oil
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2 tablespoons lime juice
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1 tablespoon Louisiana-style hot sauce
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1-1/2 teaspoons grated lime zest
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1/4 teaspoon salt
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2 teaspoons honey, optional
Directions
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1.
In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.
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2.
Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.
Nutrition Facts
1/4 cup: 44 calories, 3g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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