Mediterranean Salsa (Tabasco)

Title:
Mediterranean Salsa (Tabasco)

Yield:
6 Servings

Categories:
Tabasco,
Condiments




Ingredients:





     2 tb Olive oil


     1 lg Onion; diced


     1 md Zucchini; diced


     1 md Yellow squash; diced


     2 lg Garlic cloves; minced


     2 lg Ripe tomatoes; chopped OR 3


          -cups chopped tomatoes


   1/4 c  Fresh basil


     2 tb Red wine vinegar


 1 1/2 ts TABASCO pepper sauce


   1/2 ts Salt






 In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add


 zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil,


 vinegar, TABASCO sauce and salt. Over high heat, bring to boil. Reduce heat


 to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.


 Serve warm over baked potatoes (see below). Or, refrigerate to serve


 chilled later.


 


 Makes 4 to 6 servings.


 


 SERVING SUGGESTIONS:


 


 Baked Potatoes: Preheat oven to 450F. Place 4 large baking potatoes in


 shallow pan. Bake 45 minutes or until tender. Slash top of potato, top with


 salsa.


 


 TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster


 1998-Mar >Submitted to McRecipe by Pat Hanneman


 


 Recipe by: http://www.tabasco.com/


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 23,


 1998