| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *tabasco, Condiments, 2send | 6 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lg | Onion; diced |
| 1 | md | Zucchini; diced |
| 1 | md | Yellow squash; diced |
| 2 | lg | Garlic cloves; minced |
| 2 | lg | Ripe tomatoes; chopped OR 3 cups chopped tomatoes |
| 1/4 | c | Fresh basil |
| 2 | tb | Red wine vinegar |
| 1 1/2 | ts | TABASCO pepper sauce |
| 1/2 | ts | Salt |
INSTRUCTIONS
In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil, vinegar, TABASCO sauce and salt. Over high heat, bring to boil. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally. Serve warm over baked potatoes (see below). Or, refrigerate to serve chilled later. Makes 4 to 6 servings. SERVING SUGGESTIONS: Baked Potatoes: Preheat oven to 450F. Place 4 large baking potatoes in shallow pan. Bake 45 minutes or until tender. Slash top of potato, top with salsa. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh <[email protected]> on Mar 23, 1998
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