Zucchini Salsa Verde
In addition to tart tomatillos, this version of salsa verde includes summer squash for a hint of summery sweetness. They are boiled with onions, garlic, and jalapeños until softened, and then blended with lime and cilantro. It can be served with your favorite Mexican dishes, or simply as a dip for tortilla chips.
Ingredients
- 8 oz (about 5 medium) tomatillos husked and cut in half
- 8 oz (about 1 medium) zucchini or summer squash cut into large chunks
- 1 small white or yellow onion cut into quarters
- 4 cloves garlic peeled
- 4 jalapeños stems removed and cut in half lengthwise (seeds removed if desired)
- 1/2 cup cilantro leaves and tender stems
- ½ tsp Kosher salt
- 1 lime
Instructions
- Bring a large pot of water to boil over high heat. Add tomatillos, summer squash, onion, garlic, and jalapeños.
- Boil vegetables for 8-10 minutes, stirring occasionally, until tomatillos are starting to split open and vegetables are very soft.
- Transfer to a blender along with cilantro, salt, and zest plus juice of lime. Blend until smooth.