Roasted Zucchini & Corn Salsa
By practiganic on August 05, 2014
We had friends bring us dinner a few days ago. Everyone keeps telling me to relax and just enjoy my time since pretty soon Paul will be back to work and I will then be running after the kids trying to figure out which way is up and which way is down. The joys of motherhood, right?
The problem is, I have such a hard time accepting food and not being the one making it. It doesn't matter that I have a one week old, I still want to cook for people. I think my girlfriend knows this so she at least agreed to let me make an appetizer. I told myself I would make something easy ... what's easier than salsa, right? However, I didn't have any tomatoes. I swear, I am counting down the days until I have fresh tomatoes in the garden. What I do have plenty of is zucchini. So, zucchini salsa was introduced to my household. This was a super simple recipe, even easier than tomato salsa because you don't have to chop the tomatoes! I think this may be a staple salsa now too!
Roasted Zucchini and Corn Salsa
Makes 2 cups
2 medium zucchini, cut in half
1/3 c corn
1/4 c onion, chopped
1 T cilantro
1 t jalapeno pepper, change depending on heat of the pepper and your preference
1/2 lime, juiced
1 garlic clove, minced
1/4 t salt
1/4 t pepper
Roast the zucchini in the oven at 400º for 30 minutes. Once they are nice and soft, put them in a food processor with the cilantro, jalapeno, lime juice, garlic, salt and pepper. Mix it until the zucchini is still a little chunky but broken down quite a bit.
Then put the zucchini mixture in a bowl and add the corn and onion. Put the salsa in the fridge so that it cools. I think it tastes a bit better the next day, but you may not be able to wait that long ... I have been known to sneak bites out of the fridge!