Zucchini Salsa Verde Recipe

4.5 1 2
Zucchini Salsa Verde Recipe
Zucchini Salsa Verde Recipe photo by Taste of Home
Publisher Photo

Zucchini Salsa Verde Recipe

Read Reviews
4.5 1 2
Publisher Photo
This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Zucchini Salsa Verde in Taste of Home August/September 2011, p74

Nutritional 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.

  • 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.
Originally published as Zucchini Salsa Verde in Taste of Home August/September 2011, p74

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MY REVIEW
shecooksalot User ID: 5888460 119244
Reviewed Aug. 23, 2012

"This was an interesting and different salsa (in a good way)! I loved roasting the veggies on the grill and it had a nice, fresh taste to it. I only gave it four stars because it needs a little bit of something else (seasoning wise) to work for my family's tastes. Plus, it's another great way to use some zucchini!"

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