Zucchini Salsa

Recently I was honored to appear on the Food Network television show The Kitchen.

The show includes five amazing co-hosts who introduce viewers to a bunch of awesome recipes, cocktails, and crafts.

Before showing up, I knew I had to bring my A-game—and a recipe that would make people sit up and listen.

For me, an A-game recipe involves featuring a veggie in a way that is completely unexpected.

I started off by I demo-ing my very unique zucchini taco shells (yes, the taco shells are made out of zucchini!), which I’ve never seen anywhere else!

They were a hit, and so I decided to drive home my point of view with one more unique recipe.

Which is why I closed the show with this zucchini salsa.

It’s simple, but special, using raw zucchini tossed with lime. You get a great bite—and a salsa with a texture and taste that is incredibly out of this world.

Zucchini Salsa

Makes about 2 cups of salsa

2 medium vine-ripened tomatoes, chopped (about 1 cup)

½ medium zucchini, chopped (about 1 cup)

¼ red onion, finely chopped (about ¼ cup)

¼ cup finely chopped fresh cilantro

¼ cup finely chopped fresh mint

Juice of 1 lime

1 tablespoon minced pickled jalapeños (about 3 slices)

¾ teaspoons kosher salt

1 clove garlic, minced

In a medium bowl, combine all of the ingredients and mix them well. Refrigerate the salsa for at least one hour before serving

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