A nice take on salsa verde. Zucchini is so versatile!
Zucchini Salsa Verde
1 sweet onion, cut in wedges
2 poblano peppers, chunked
1 lb zucchini, cut in 1 inch pieces
4 tomatillos, husked removed and halved
1/4 c. diced tamed jalapenos
1 TB lime juice
1 TB hot sauce
1 tsp grated lime peel
1/4 tsp salt
2 tsp honey
Grill onion, poblano peppers, zucchini and tomatillos (could also use fresh jalapenos and grill those too). Grill 18-22 minutes or until lightly charred. Finely chop or use a food processor to lightly chop. Transfer to a medium bowl and add remaining ingredients.
I love fruit salsas so this will be on my game-day menu tomorrow.
Tropical Fruit Salsa
2 TB minced cilantro
2 tsp seasoned rice vinegar
2 tsp lime juice
1/8 tsp crushed red pepper flakes
2 c. diced mango and pineapple
2kiwifruit, peeled, quartered lengthwise, and sliced
1 c. mandarin orange sections
In a medium bowl, combine cilantro, rice vinegar, lime juice, pepper flakes, and salt. Add fruit and toss gently to coat. Cover and chill for up to 24 hours. Serve with a slotted spoon.