Saturday, August 24, 2013

Squash Blossom Salsa

A wonderful combination of flavors and textures from unusual ingredients. We have a good supply of squash blossoms now at the farmers market.


1/2 cup diced sweet onion
1 cup finely diced zucchini or patty pan squash
1 Roma tomato
1-inch piece of jalapeno (more to taste)
4 tablespoons cilantro leaves
1 clove garlic
4 squash blossoms
juice of half a lime


  1. Place onion, 1/2 of the squash, the tomato, Jalapeno, cilantro, lime juice, garlic and squash blossoms in a blender and blend until chunky
  2. Pour 1 tablespoon of olive oil into a skillet and add remaining diced squash. Saute over medium heat for 3 minutes. Add the puree from the blender or food processor and cook for 3-5 minutes, until the salsa is thickened and any excess liquid had evaporated. Salt to taste and set aside to cool. Chill in refrigerator.
Serve with chips, quesadillas or tacos.

Kick It Up:
  1. Add some corn.
  2. Add more Jalapeno
  3. Add more tomato
  4. Make a bigger batch with more blossoms and proportionally more other ingredients.

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