Zucchini Salsa (Print version)
A bright, chunky zucchini salsa with roasted zucchini, juicy tomatoes, jalapeno, lime, and cilantro.
# Ingredients:
For the roasted vegetables
01 -
2 medium zucchini (about 1 lb / 450 g), diced into 1/2-inch pieces
02 -
1 pint (300 g) cherry tomatoes, halved, or 4 Roma tomatoes, seeded and diced
03 -
1/2 medium red onion, finely diced
04 -
1 jalapeno, seeded for mild salsa and finely chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon olive oil
07 -
3/4 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon ground cumin
For finishing
09 -
2 tablespoons fresh lime juice, plus more to taste
10 -
1/3 cup chopped fresh cilantro
11 -
1 tablespoon finely chopped scallions, optional
12 -
Tortilla chips, for serving
# Instructions:
01 -
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 -
Add zucchini, tomatoes, red onion, jalapeno, and garlic to the baking sheet. Toss with olive oil, kosher salt, and cumin, then spread into an even layer.
03 -
Roast for 18-20 minutes, stirring once, until the zucchini is tender and the tomatoes have softened. Spoon off excess liquid if the pan looks watery.
04 -
Transfer the warm vegetables to a bowl. Stir in lime juice, cilantro, and scallions if using.
05 -
Let the salsa rest for 10 minutes. Taste and add more salt or lime juice as needed. Serve warm, room temperature, or chilled.
# Good to know:
01 -
Makes about 3 cups of salsa.
02 -
Best served the day it is made, but it keeps refrigerated for up to 3 days.
03 -
Use small or medium zucchini for the best texture.