In this riff on the tart tomatillo salsa, zucchini, onions and peppers are blackened on the grill, then seasoned with lime juice, cayenne and a touch of honey. This hot sauce is perfect for barbeques and ideal for topping your favorite tacos, bean burgers or sandwiches. This recipe comes to us from Donna of Apron Strings.
- a little canola oil, to prepare the vegetables
- 2 medium zucchini, quartered lengthwise
- 1/2 sweet onion, cut into wedges
- 4 tomatillos, paper skin removed and halved
- 3 large jalapeños peppers, halved with seeds and pulp removed
- 2 large poblano peppers, halved with seeds and pulp removed
- zest and juice from 2 limes
- 2 teaspoons salt
- 1 teaspoon cayenne pepper sauce
- a little honey*, to taste
Lightly spray zucchini, onion, tomatillos, jalapeños and poblanos with canola oil. Place over a hot grill for 5-7 minutes, flip and cook another 5-7 minutes, or until the vegetable skins begin to char and vegetables are cooked through.
Place charred zucchini, onion, tomatillos, jalapeños, poblanos, lime juice and zest, salt and cayenne pepper in a food processor. Process until very smooth.
Taste and add honey if desired. Best served at room temperature.
Charred Zucchini Salsa Verde
Servings per Recipe: 20Amount per Serving
Calories from Fat: 2
Total Fat: .2g
Saturated Fat: 0g
Dietary Fiber: 1g
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