Charred Zucchini Salsa Verde

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.

Serves 20

  • 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 jalapeño 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
  • *optional

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.

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Nutrition Information

Charred Zucchini Salsa Verde

Servings per Recipe: 20

Amount per Serving

Calories:  13.9

Calories from Fat:  2

Total Fat:  .2g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  241.7mg

Potassium:  126.2mg

Carbohydrates:  3g

Dietary Fiber:  1g

Protein:  .6g

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