| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
*tabasco, 2send, Condiments |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Onion, diced |
| 1 |
|
Zucchini, diced |
| 1 |
|
Yellow squash, diced |
| 2 |
|
Garlic cloves, minced |
| 2 |
|
Ripe tomatoes, chopped OR 3 |
|
|
cups chopped tomatoes |
| 1/4 |
c |
Fresh basil |
| 2 |
T |
Red wine vinegar |
| 1 1/2 |
t |
TABASCO pepper sauce |
| 1/2 |
t |
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 <phannema@wizard.ucr.edu> on Mar 23, 1998
A Message from our Provider:
“No one can ignore Jesus forever”