BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SALSA OF YELLOW PEAR & CHERRY TOMATOES WITH SQUASH

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Ingredients:

  • ¼ cup zucchini squash, diced

  • ¼ cup yellow squash, diced
  • 1/2 cup pear yellow tomatoes
  • 1/2 cup red cherry tomatoes
  • ¼ cup seeded, minced red pepper
  • 2 ½  tsp seeded, minced jalapeno
  • ¼ cup minced red onion
  • 2 ½  tsp minced shallot
  • 2 ½  tsp finely minced parsley
  • 2 ½  tsp finely minced tarragon
  • 3-4 tablespoons EVOO
  • 3 tablespoons purchased smoked paprika vinegar or 1 tablespoon Tabasco & 2 tablespoons red wine vinegar
  • As needed, sea salt and coriander

Method:

Combine ingredients, adjust seasonings, and reserve chilled for service.






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