Summer Vegetable Salsa
This multicolored salsa is not only a tortilla chip's best friend, but it is also great alongside just about any simply grilled fish, poultry, or meat you care to serve it with.
1 medium zucchini, cut into 1/4-inch dice
1/2 teaspoon salt, plus more to taste
8 ounces plum tomatoes, cut into 1/4-inch dice
1/2 cup cooked corn kernels, preferably from grilled corn
2 tablespoons fresh lime juice
2 tablespoons minced red onion
1 jalapeno pepper, seeded and minced
1 garlic clove, crushed through a press
1. In a colander set over a bowl, toss the zucchini with 1/2 teaspoon salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse well under cold water. A handful at a time, squeeze the excess liquid out of the zucchini and place the zucchini in a medium bowl.
2. Add the tomatoes, corn, lime juice, onion, jalapeno, and garlic. Toss and add salt to taste. Cover and refrigerate to blend the flavors, at least 1 hour. Serve chilled.
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Excerpted from THE FIREHOUSE GRILLING COOKBOOK by Joseph Bonanno Copyright© 1998 by Joseph T. BonannoJr.. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.