Butternut squash salsa

Yield: 1 Cup

Measure Ingredient
1 teaspoon Olive oil
1 Clove garlic; minced
½ cup Butternut squash; diced
½ cup Carrots; diced
¼ cup Fresh tomatoes
1 tablespoon Rice wine vinegar
1 tablespoon Olive oil
1 teaspoon Ground cumin
¼ teaspoon Jalepeno chile; diced
1 tablespoon Chopped cilantro; (up to 2)
Lime juice and sugar to taste

Good with Chorizo Cornbread Stuffing and as an accompaniment with turkey or chicken.

Heat 1 teaspoon olive oil in small pan and saute garlic until soft but not brown. Add squash and carrots. Cover and steam until just tender. Cool and add tomatoes. In a small bowl, mix rice wine vinegar, olive oil, cumin, jalepeno chile and cilantro. Add a little lime juice and a pinch of sugar to taste. Pour mixture over cooled vegetables and toss to mix. Serve at room tempreature. Best made ahead so flavors can blend. Store any leftovers covered in refrigerator.

Hi everyone I was playing on the computer instead of wrapping presents and stumbled on to the white house web site ( I'm a freak but it's kinda cool ). I saw on there a couple of recipes for the holidays and thought I would share. I have just cut and pasted from the site so I hope all is right.

Posted to recipelu-digest Volume 01 Number 397 by KAY71393<KAY71393@...> on Dec 23, 1997

Similar recipes