Thursday, June 17, 2010

Farm Fresh Salsa

1 zucchini
1 yellow squash
1 bell pepper (mine was purple, but choose what you like)
2 ears of corn
cherry tomatoes
1 tablespoon olive oil
red wine vinegar
salt and pepper
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Dice the zucchini, yellow squash and bell pepper and then saute in a pan with the olive oil until they just begin to get tender. Remove from heat and store in the fridge until chilled. Remove the corn kernels from the cob and halve or quarter the cherry tomatoes. When the sauteed mixture is chilled remove from the fridge and add the tomatoes and corn. Toss with red wine vinegar and salt and pepper to taste. Let it hang out and the flavors combine for at least 15 minutes. Serve with your favorite tortilla chip.

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