Happy 30th Episode! Fresh Veggie Salsa

De.Ma.Cuisine's picture

Jul. 18, 2012

This recipe is quick and simple! If youre 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. Im 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: Easy

Nutrition Facts

Serving size Complete recipe

Calories 932Calories from Fat 497

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 2018 mg84.08%

Total Carbohydrates 91 g30.3%

Dietary Fiber 29 g116%

Sugars 56 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet