Florida Vegetable Salsa
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 2-4
ingredients
- 2 cups florida eggplants, small diced
- 1 cup florida zucchini, small diced
- 1 cup florida green pepper, small diced
- 1 cup florida red bell pepper, small diced
- 3 large garlic cloves, minced
- 2 tablespoons olive oil
- 1 large florida tomatoes, small diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried basil leaves (chopped) or 2 tablespoons fresh basil leaves (chopped)
- 1 teaspoon dried thyme leaves (chopped) or 1 tablespoon fresh thyme leave (chopped)
- kosher salt & freshly ground black pepper, to taste
- 1⁄2 teaspoon raw sugar
directions
- Heat oil in a large saute pan over medium-high heat.
- Saute eggplant, zucchini, bell peppers and garlic until just under done (around 5-7 minutes).
- Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp.
- Remove from heat and let cool on countertop before placing in the refrigerator.
- Serve as a dip or as a topping for chicken or fish.
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RECIPE SUBMITTED BY
I am a happily married mother of three, originally from New York, and currently residing in Florida. I believe that the fondest memories of life are marked by flavor. I have tasted foods from all around the world, and I must say, food is a big part of my family's life, and a big passion of mine!