Zucchini Salsa
Recently I was honored to appear on the Food Network television show The Kitchen.
The show includes five amazing co-hosts who introduce viewers to a bunch of awesome recipes, cocktails, and crafts.
Before showing up, I knew I had to bring my A-game—and a recipe that would make people sit up and listen.
For me, an A-game recipe involves featuring a veggie in a way that is completely unexpected.
I started off by I demo-ing my very unique zucchini taco shells (yes, the taco shells are made out of zucchini!), which I’ve never seen anywhere else!
They were a hit, and so I decided to drive home my point of view with one more unique recipe.
Which is why I closed the show with this zucchini salsa.
It’s simple, but special, using raw zucchini tossed with lime. You get a great bite—and a salsa with a texture and taste that is incredibly out of this world.
Zucchini Salsa
servings: 2 cups salsa
Ingredients:
- 2 medium vine-ripened tomatoes, chopped (about 1 cup)
- ½ medium zucchini, chopped (about 1 cup)
- ¼ red onion, finely chopped (about ¼ cup)
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh mint
- Juice of 1 lime
- 1 tablespoon minced pickled jalapeños (about 3 slices)
- ¾ teaspoons kosher salt
- 1 clove garlic, minced
Directions:
- In a medium bowl, combine all of the ingredients and mix them well. Refrigerate the salsa for at least one hour before serving
