Happy the 30th Episode!
This week I’m making a quick salsa with fresh veggies. There’s no roasting,Ã‚ sautÃƒ©ing,Ã‚ boiling, or pickling (I don’t know that those are all methods of salsa making, but I’d imagine they all could be, in some manner). I chopped up a bunch of veggies from this week’s box (plus a few from last week’s and some that I had hanging around):Ã‚ tomatoes,Ã‚ bell peppers,Ã‚ jalapeÃƒ±os zucchini,Ã‚ squash,Ã‚ chives, garlic, andÃ‚ redÃ‚ onion. I mixed it up with some Bari olive oil, vinegar, salt, and pepper. Then I scooped it up with chips and ate it. It was hard to stop eating it. It was good.
It would also be tasty a top some grilled chicken, steak, or pork chops, over enchiladas, as a salad, with some avocado and sour cream (or in our house, Greek yogurt), in tacos… many many ways.
It’s quick and simple. If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine to a BBQ. I think it will be eaten with chicken, steak, potato salad, sausage, hot dogs, salad, corn on the cob, and of course, chips.
Happy 4th of July! Happy Canada Day! Thanks for joining me for 30 episodes!
|Fresh Veggie Salsa||
- 1 small to medium zucchini, chopped
- 2 small to medium summer squash, chopped
- 2 jalapeÃƒ±os (or more, if you like it spicier) (seeds and ribs removed), diced
- 2 bell peppers, chopped
- 6 small to medium tomatoes, chopped
- 1/4 C chives, chopped
- 1 small red onion, diced
- 2 cloves garlic, diced
- 1/4 C olive oil
- 1 T red wine vinegar
- 2 T apple cider vinegar
- 1 – 1/2 t salt
- 1/2 t pepper
- Chop veggies. Combine in a bowl and stir.
- Whisk vinegars with salt and pepper. Slowly whisk in olive oil. Pour over veggies. Stir to combine.
- Serve immediately, or refrigerate to let flavors combine a little more.
Would also be great to top grilled meat.
This dish can be found on Tuesday of this week’s menu.