| 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 <phannema@wizard.ucr.edu> on Mar 23,
1998
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