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Happy 30th Episode! Fresh Veggie Salsa

De.Ma.Cuisine's picture
This recipe is quick and simple! If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine to a BBQ. I think it will be eaten with chicken, steak, potato salad, sausage, hot dogs, salad, corn on the cob, and of course, chips. Happy 4th of July! Happy Canada Day! Thanks for joining me for 30 episodes!
  Jalapenos 2
  Zucchini 1 Medium (chopped)
  Yellow squash 1 Medium
  Tomatoes 6 Small (chopped)
  Red onion 1 Small (diced)
  Chives 1⁄4 Cup (4 tbs)
  Red wine vinegar 1 Tablespoon
  Bell peppers 2 Medium (chopped)
  Apple cider vinegar 2 Tablespoon
  Salt 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm) (diced)

Chop up all the veggies, being sure to remove all the seeds from the jalapenos because that's the spicy part! Once the veggies are all chopped and put into a bowl, begin making the dressing combining the salt, pepper, apple cider vinegar, red wine vinegar then slowly whisk in the olive oil to create an emulsion. Pour over the veggies, stir, and enjoy with chips! Mmmmm Delicious!

Note: This can be served immediately or refrigerated to let flavors combine a little more.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
This week I’m making a quick salsa with fresh veggies. There’s no roasting, sautéing, boiling, or pickling (I don’t know that those are all methods of salsa making, but I’d imagine they all could be, in some manner). I chopped up a bunch of veggies from this week’s box (plus a few from last week’s and some that I had hanging around): tomatoes, bell peppers, jalapeños zucchini, squash, chives, garlic, and red onion. I mixed it up with some Bari olive oil, vinegar, salt, and pepper. Then I scooped it up with chips and ate it. It was hard to stop eating it. It was good. It would also be tasty a top some grilled chicken, steak, or pork chops, over enchiladas, as a salad, with some avocado and sour cream (or in our house, Greek yogurt), in tacos… many many ways.

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 932 Calories from Fat 497

% Daily Value*

Total Fat 59 g90.8%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2018.2 mg84.1%

Total Carbohydrates 91 g30.5%

Dietary Fiber 29.3 g117.4%

Sugars 56 g

Protein 28 g55.4%

Vitamin A 133.9% Vitamin C 607.6%

Calcium 15.2% Iron 22.4%

*Based on a 2000 Calorie diet


Happy 30th Episode! Fresh Veggie Salsa Recipe Video