Ingredients for Dylan Tomatilla And Zucchini Salsa
- Yellow Tomatoes
- Cherry Tomatoes
- Green Bell Pepper
- Yellow Bell Pepper
- Zucchini
- Sweet Onion
- Banana Pepper
- 2 lbs tomatillos
- Fresh Parsley
- White Wine Vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Jalapenos
- Limes, Juice Of
- V8 Vegetable Juice
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How to Make Dylan Tomatilla And Zucchini Salsa
- Roughly chop 2 lbs tomatillos, 2 medium zucchini, 1 red bell pepper, 1/2 red onion, 1 cup cilantro, and 1 jalapeño pepper.
- Pulse the chopped vegetables in a food processor using the slicing blade until finely chopped but still slightly chunky (about 10-15 pulses). Transfer to a large bowl.
- In the food processor, combine 1/4 of the sliced vegetables with 1/4 cup lime juice, 1/4 cup chopped fresh parsley, 2 tablespoons white vinegar, 1 teaspoon garlic powder, and 1 teaspoon salt. Puree until smooth.
- Pour the puree back into the bowl with the remaining sliced vegetables. Add the finely diced jalapeños (remove seeds for less heat).
- Gently stir to combine all ingredients. Taste and adjust seasoning as needed.
- For serving: Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. It will also keep well for several days in the refrigerator.
- **Optional Canning (Proceed at your own risk):** If canning, follow a tested recipe, and consider increasing the vinegar content for preservation. Proper canning procedures are essential for food safety.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Condiments Etc Vegetables American Southern United States Easy No Cook Beginner Cook Summer Vegan Vegetarian Dietary Seasonal Peppers Squash Brunch Taste Mood Savory Number Of Servings Presentation Served Cold Technique 4 Hours Or Less
