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Salsa de Calabacitas

Zucchini Salsa
I have discovered that young small zucchini make an excellent salsa that goes very well with grilled and roasted meats. Zucchini salsa is not traditional, but can we ever have too many ways to use this abundant, nutritious squash?
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Ingredients

Makes about 11⁄2 cups

  • 2 tablespoons olive oil
  • ½ medium red onion finely chopped
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground pepper or to taste
  • 1 tablespoon white wine vinegar
  • 3 small zucchini about 1⁄2 pound, finely diced
  • 1 small tomato seeded, and finely chopped
  • 1 serrano chile minced with seeds
  • 1 tablespoon chopped fresh cilantro

Instructions

  • Heat 1 tablespoon of the oil in a medium skillet over medium-high heat and sauté the onion 1 minute.
  • Add the oregano, salt, pepper, and vinegar.
  • Cook about 30 seconds; then stir in the remaining 1 tablespoon of oil and the zucchini.
  • Cook, stirring, 30 seconds more.
  • Immediately transfer the zucchini to a medium bowl and cool 10 minutes.
  • Stir in the tomato, serrano, and cilantro.

Notes & Wine Advice

Serve the salsa at room temperature within 3 hours for best flavor, color, and texture.
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Course; Sauce
Cuisine; Mexican