Yield: 6 Servings
|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|
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