Summer Squash Salsa

"Instead of adding the hot and spicy touch to foods that regular salsa does, this version actually helps to cool down a hot and spicy dish." George Stella

• 2 tablespoons vegetable oil (canola recommended)
• 1 cup small diced zucchini
• 1 cup small diced yellow squash
• 1/2 cup small diced yellow bell pepper
• 1/4 cup small diced red bell pepper
• 1 tablespoon sugar substitute
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup small diced cantaloupe

METHOD

Place the oil in a saute pan and preheat over high heat.

Add all the ingredients, except the cantaloupe, and cook for only 2 minutes, just until tender.

Remove from the heat, drain, and spread out on a plate. Refrigerate quickly without a cover to sop the cooking.

When cooled, mix in the cantaloupe, cover, and refrigerate for at least 30 minutes before serving.

Yield: 24 servings

back to salsa and chutney page

Reprinted with permission from Eating Stella Style, © George Stella, published by Simon & Schuster click for review

recipe from www.inmamaskitchen.com        back to zucchini article - more recipes

 

top of page