squash salsa

6 servings
1 each small zucchini (peeled)
1 each sm yellow squash (peeled)
1 each carrot (peeled)
2 eaches tomatillos
1 each medium tomato
1 each clove garlic
3 eaches serrano chiles
½ each small red onion
1 tablespoon finely chopped marjoram
4 teaspoons extra virgin olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon sugar
1 each salt to taste

Finely dice all, mix and let sit for an hour before serving.

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