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corn-squash-salsa recipe

Date: Wed, 02 Aug 1995 15:20:09 MDT
 From: jane waddell (jtw@hpfcjtw.fc.hp.com)
 from "The Great Salsa Book" by Mark Miller.
 Corn and Squash Salsa
 2 T diced onion
 1/4 c water
 2 ears corn
 1 1/2 c yellow squash, diced to size of corn kernels
 2 large sprigs fresh marjoram
 5 Roma tomatoes, oven roasted and diced (or use red
   bell peppers, roasted and skinned and diced)
 1 t minced fresh marjoram
 1/3 t salt
 Saute onion in water over low heat, covered for 10
 min. Cut the corn kernels from the cobs with a sharp
 knife. Add to saute pan along with squash and sprigs
 of marjoram. Cook for 5 min., until vegetables are
 soft and water has evaporated. Discard marjoram.
 Transfer to bowl. Add tomatoes or peppers, marjoram,
 and salt and stir well. Chill before serving.
 kwvegan vegan