Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.