If you prefer a spicy salsa, leave the seeds in the jalapenos. Roasting the jalapenos turns down the heat. This salsa is delicious with fish tacos or dipped with chips.
1 pound zucchini squash (or your favorite variety of summer squash)
1 large sweet onion
½ pound tomatillos, washed and husks removed
1 to 2 large jalapeno peppers, seeded and halved
2 tablespoons canola oil
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
A few dashes Mexican hot sauce (such as Cholula) – optional
Preheat oven to 450 F. Prepare zucchini by cutting into 1-inch lengths. Remove husks from tomatillos and wash well. Dry and cut tomatillos into quarters. Remove stems and seeds from jalapenos. Place zucchini, tomatillos, onions and jalapenos on a baking sheet and coat well with canola oil. Sprinkle with salt and pepper, place in oven and roast for about 20 minutes or until brown and tender. Let cool. Add all ingredients to blender. Blend to desired consistency. Taste and correct your seasonings.
Servings: 2 ½ cups