Mediterranean salsa (tabasco)

Yield: 6 Servings

Measure 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

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.


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

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