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Zucchini Salsa Verde Recipe

Zucchini Salsa Verde Recipe

This is the best green salsa ever; it's bright and sweet with just the right hint of spice.—Donna Kelly, Provo, Utah
TOTAL TIME: Prep: 25 min. Grill: 20 min. YIELD:12 servings


  • 1 large sweet onion, cut into wedges
  • 2 poblano peppers, cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 4 tomatillos, husks removed and quartered
  • 3 jalapeno peppers, halved and seeded
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon Louisiana-style hot sauce
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 2 teaspoons honey, optional


  • 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.
  • 2. Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime peel, salt and honey, if desired. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup equals 44 calories, 3 g fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.