Tuesday, August 5, 2014

Roasted Zucchini & Corn Salsa

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?

Roasted Zucchini and Corn Salsa

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 400ยบ 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!

Roasted Zucchini and Corn Salsa

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