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Vegetable Salsa
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Brief Description
District 10
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Main Ingredient
Tomatoes, Zucchini, & Eggplants
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Category: Vegetables
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: texas4h
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Posted On: Apr 02, 2015
Number of Servings:
Ingredients:
- 3 - Medium red or yellow tomatoes
- 2 - Small zucchini
- 2 - Japanese eggplants
- 2 - Small yellow squashes
- 1/4 cups - Onion minced
- 1 tablespoons - Turmeric minced
- 1 teaspoons - Ground cumin
- 1 tablespoons - Canola oil
- 3 tablespoons - Freshly squeezed orange juice
- - Salt, to taste
- - Tortilla chips
Directions:
Halve tomatoes, zucchinis, eggplants, and squashes lengthwise. Cook vegetables until softened and lightly browned on both sides. Let cool. Chop vegetables into small pieces, then toss them together in a large bowl. Mix in onion, turmeric, cumin, canola oil, orange juice, and salt to taste.
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