Name: Zucchini Salsa Verde
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 cups
Cuisine: North America, Mexican
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 zest; 1/4 teaspoon salt; 2 teaspoons honey, optional

This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Test Kitchen Approved

Zucchini Salsa Verde

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Yield: 3 cups

Prep: 25 min

Cook: 20 min

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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 zest
1/4 teaspoon salt
2 teaspoons honey, optional

Text Ingredients

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 zest, salt and honey, if desired.

Nutrition 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.

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