Stonebridge Zucchini Salsa Fresca

Stonebridge Zucchini Salsa Fresca
When the tomatoes are booming, the zucchini is out of control and the peppers are popping. So here’s what I’ve been doing with all of that, plus red onions and cilantro: Zucchini Salsa Fresca. The recipe below gives the basic equivalents for the ingredients. Just multiply as many times as you have tomatoes etc. The nice thing about doubling is you can use multiple colors of veggies: a green and an orange bell pepper; a gold and a red tomato; a green and a yellow zucchini. You want fairly small, uniform diced pieces so that it can be scooped on a tortilla chip. This salsa keeps well for a week—if you don’t eat it all first. It’s great fresh with chips but also nice in a quesadilla with cheese.
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  1. One fist-sized red onion, sliced in 1/4 inch slices and then diced in 1/4-inch pieces
  2. One large tomato, stem core removed, chopped in 1/4-inch pieces
  3. One large bell pepper, seed core removed, chopped in strips and then 1/4-inch pieces
  4. One 6-8 inch zucchini, sliced in 1/4 inch rounds and then diced into 1/4-inch pieces
  5. Minced garlic, optional to taste
  6. 1/4 cup finely diced cilantro (start with a good handful of leaves)
  7. 1/3 cup lime juice
  8. 1 tsp salt
  9. 1/4 tsp pepper
  10. Red pepper powder to taste, optional
  1. In medium bowl, combine vegetables and cilantro.
  2. In small bowl, combine lime juice, salt, pepper, and red pepper powder.
  3. Pour juice over veggies and mix. Ready to serve or let it marinate in the fridge before serving.
  1. This salsa freezes well. Be sure to leave head space in the jar or other container. Great mixed with eggs for migas!
Stonebridge Farm CSA