This is a typical salsa I would make mid to late summer. The harvest of our garden has so many wonderful flavors to enjoy. Unfortunately this time I made it with veggies from the market, as our garden is still in the planting process. Our markets just don’t have veggies with any flavor. So as a special note, if you are in a part of the country where veggies are in season year round you will completely enjoy this recipe now. But if you are like me and fresh produce from the garden is only available during the harvest season, wait until then to make this salsa so that you will enjoy the variety of vegetables in their finest state.
- 4 tomatoes, cored, seeded, chopped
- 1 zucchini, peeled, diced
- 1 yellow summer squash, diced
- 1/3 cup parsley, shredded
- 1 to 1 1/12 cups spinach, shredded
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 4 green onions, thinly sliced
- juice of 1 small lime
- 1 tsp fresh rosemary, finely chopped
- 1/8 tsp paprika
- cracked black pepper
- kosher salt (optional)
Combine all ingredients, season with the cracked black pepper and kosher salt to your liking. Cover and refrigerate for at least 1 hour to blend all the flavors.
Suggestions: Love serving this salsa with homemade corn tortillas. Or try making chips with my Indian Fry Bread recipes. Try serving this salsa over baked fish, chicken or pork chops. Pasta would be a fine addition to this salsa to make into a cold pasta salad.