Zucchini Salsa
This is a perfect summer recipe which screams freshness in taste as well as the looks. The inspiration for the recipe comes from a Modern Mexican joint in Little Rock, Arkansas called Local Lime. They have a section in the menu just for salsa’s and this absolutely flavorful zucchini salsa is the one thing I wanted to recreate after my visit to that restaurant. This salsa is made with roasted zucchini and chilies. Instead of sprinkling the pepitas (pumpkin seeds) on the top of the salsa like the restaurant version, I decided to blend it along with salsa to give more body and richness to it. Lime juice and cilantro adds up to the freshness of this recipe. This not only serves as dip but also be used as a topping for taco’s or quesadillas. Try this and I am sure it will be your new favorite salsa.
Ingredients
- 2 medium-sized zucchini
- 2 Mexican or poblano chilies
- 1/4 cup toasted pepitas
- 1 garlic clove
- 1 tbsp lime juice
- 1/2 cup cilantro
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Cut the zucchini and the chilies lengthwise.
- Brush oil on the cut side of the zucchini and on the skin of the chilies.
- Place the zucchini cut side up and the chilies skin side up in a pan and roast it in a 400-degree oven for 30 minutes.
- Remove it after 30 minutes. Peel the skin of the chilies and chop it into small pieces.
- Chop the zucchini with the skin into small pieces.
- Add zucchini, chilies, pepitas, and all other ingredients in a food processor until smooth.
- Adjust salt and pepper to your liking.
- Serve with tortilla chips or use it as a topping for tacos or quesadillas.