Zucchini Salsa

Just when I thought I couldn't look another zucchini, I found this recipe at the Farmer's Market and thought it was such a clever new way to prepare the abundance of squash that grows in our garden this time of year.  If you're a squash grower you know what I mean! It is light, crunchy and perfect on whole wheat pita or tortilla chips.  For a spicier salsa add an additional Jalapeno to kick things up.

Prep time: 15 mins

Cook time: 30 mins

Makes: 4 cups

INGREDIENTS:

2 medium green zucchini, cut into 1/4 inch dice

2 medium yellow zucchini, cut into 1/4 inch dice

1 small red onion, minced

2 garlic cloves, minced

1 Jalapeno, stemmed and minced

2 large ripe tomatoes, peel, seeded and minced

1 tsp minced fresh basil leaves

1 tsp minced fresh Italian parsley leaves

Juice of two lemons

4 tbsp extra-virgin olive oil

1 tsp kosher salt

Freshly ground pepper

DIRECTIONS:

Combine the zucchini, onion, garlic and jalapeno in a medium bowl and toss.  Add the tomato, basil, parsley, lemon juice, olive oil and salt and toss again.  Taste and season with black pepper.  Let rest at room temperature for 30 minutes before serving.  Use immediately or store refrigerated for 3 or 4 days.

Mango Salsa

Prep time: 30 mins

Serves: 12

INGREDIENTS:

2 medium Mangoes, cut in 1/2 inch dice

2 Jalapeno peppers, stemmed, seeded and chopped

1/3 - 1/2 cup finely chopped cilantro leaves

3 tbsp fresh squeezed lime juice

2 tbsp fresh squeezed orange juice

1 small red bell pepper, diced

1 small red onion, diced

Kosher salt and freshly ground pepper to taste

DIRECTIONS:

Place all ingredients in mixing bowl; gently fold together until evenly mixed.  Refrigerate, covered up to 3 days.

Spicy Bean Salsa

Serves: 12                                                                         

Prep time: 10 minutes

Cooking time: 8 hours 10 minutes

INGREDIENTS:

1 (15 ounce) can black-eyed peas

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained

1/2 cup chopped onion

1/2 cup chopped green bell pepper

3 fresh jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained

½ cup Italian-style salad dressing

1/2 tsp garlic salt

1 tsp cayenne pepper

½ cup fresh cilantro

DIRECTIONS:
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, tomatoes & cilantro. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

This salsa is best served with homemade pita chips which are easily made using pita pocket bread.  Cut each piece into small triangle shapes and arrange on a baking sheet. Brush each piece with olive oil and sprinkle generously with salt and pepper.  Bake in your oven for 12-15 minutes at 400F.