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TEST KITCHEN APPROVED

Zucchini Salsa Verde

Name: Zucchini Salsa Verde
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 cups
Cuisine: North America, Mexican
Ingredients: 1 large sweet onion, cut into wedges; 2 poblano peppers, cut into 1-inch pieces; 2 medium zucchini, cut into 1-inch pieces; 4 tomatillos, husks removed and quartered; 3 jalapeno peppers, halved and seeded; 2 tablespoons canola oil; 2 tablespoons lime juice; 1 tablespoon Louisiana-style hot sauce; 1-1/2 teaspoons grated lime zest; 1/4 teaspoon salt; 2 teaspoons honey, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Grill: 20 min.

By Taste Of Home Editorial Team

Recipe by Donna Kelly, Draper, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Zucchini Salsa Verde

1 Reviews Add your review

Yield:3 cups

Prep:25 min

Cook:20 min

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Ingredients

1 large sweet onion, cut into wedges
2 poblano peppers, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
4 tomatillos, husks removed and quartered
3 jalapeno peppers, halved and seeded
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon Louisiana-style hot sauce
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
2 teaspoons honey, optional

Text Ingredients

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Directions

1
In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.

2
Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.

Nutrition Facts

1/4 cup: 44 calories, 3g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.