¡Viva Cinco de Mayo!I used organic zucchinis (or courgettes) from the family farm located about 150 miles (about 250 km) from where we live. We go there once a month and that's when I have plenty of time to experiment with home grown ingredients.
This is my entry for Grow Your Own event that promotes the use of ingredients we grow or raise ourselves and also the dishes we make using our homegrown products. To view other entries and participating blogs, please visit Andrea's blog!Courgette Salsa
From Woman and Home magazine
2 ripe tomatoes, core removed, finely chopped
1 medium courgette, finely chopped
2 spring onions, trimmed and finely chopped
1 small onion, finely chopped
finely grated zest and juice 1 lime
handful fresh basil leaves, finely chopped
3 tsp sweet chilli sauce (optional) - I used 1 tsp chilli powder
1 lime, cut into wedges, to serve
1/4 teaspoon salt
Directions:
1) Mix the chopped tomatoes and courgette with the rest of the ingredients, plus a pinch of sugar if not using the chilli sauce. Set the salsa aside at room temperature. Serve as appetizer.
Zucchini plants
