Clay's Kitchen : Salsa Recipes

Salsa Recipes

Carrot, Zucchini and Green Bean Salsa

Recipe from: Bon Appétit, August 1999
Servings: about 7 cups

Delicious over grilled fish.

1½ cups tomato juice
1¼ cups chopped red onions
1 cup chopped red bell pepper
1 cup chopped zucchini
1 cup chopped seeded plum tomatoes, about 3
1 cup fresh corn kernels, from 1 ear of corn
1 cup chopped green beans
½ cup chopped peeled carrot
½ cup ketchup
¼ cup chopped fresh cilantro
2 tablespoons hot pepper sauce
2 teaspoons Worcestershire sauce

Combine all ingredients in alrge bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 1 day.

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