This time of year I seem to be flooded with zucchini and
yellow squash. I don’t grow it in my garden, but people give it to me. I m a
vegetarian and people give me all kinds of goodies from their garden. I am not
complaining…produce is expensive and free is always good. The thing is, what to
do with it all. Here is a great way to use it all up, make something that is
high in fiber, protein and just down right good. Did I mention low in calories?
Yes that too. I make super chunky summer salsa. You can make as much of this as
you want and freeze it in smaller portions for whenever you want it.
There are no measurements, you use as much of whatever
you want. Here is what I do, you can change it to fit your likes.
Chop 1 onion and 2 peppers into small pieces and cube the
zucchini and squash into 1” cubes.
In batches in a large frying pan sauté, (in a touch of
olive oil) 1 large white onion 2 large red, green or yellow peppers, (I use
whatever someone has given me). To that I add as much squash and zucchini as
will fit in the pan. When it is fully cooked, I put it into a large soup pot.
Then I do another batch of the same.
When the second batch is done and in the soup pot I add
the following:
2 small cans of tomato paste
2 cans of white kidney beans
3 cups water
1 packet of taco seasoning
Stir it all together set your stove to the simmer setting
and cover your pot. Let it simmer for about an hour, stirring it every 20
minutes.
This makes a very chunky salsa that is like a meal. It
can be eaten with crackers or corn chips. It can be put over rice or noodles.
It is so good.
You can add any other veggies you may want to add. My MIL
gave me small bag filled with green beans so I cooked them and added them to the
pot.
**Hint** - It is always better the next day!
