Mediterranean salsa (tabasco)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; diced |
| 1 | medium | Zucchini; diced |
| 1 | medium | Yellow squash; diced |
| 2 | larges | Garlic cloves; minced |
| 2 | larges | Ripe tomatoes; chopped OR 3 cups chopped tomatoes |
| ¼ | cup | Fresh basil |
| 2 | tablespoons | Red wine vinegar |
| 1½ | teaspoon | TABASCO pepper sauce |
| ½ | teaspoon | Salt |
Directions
In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil, vinegar, TABASCO sauce and salt. Over high heat, bring to boil. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.
Serve warm over baked potatoes (see below). Or, refrigerate to serve chilled later.
Makes 4 to 6 servings.
SERVING SUGGESTIONS:
Baked Potatoes: Preheat oven to 450F. Place 4 large baking potatoes in shallow pan. Bake 45 minutes or until tender. Slash top of potato, top with salsa.
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998