Mike Pitzer's Salsa Recipes - Corn and Squash Salsa Recipe

Corn and Squash Salsa

Serves: n/a
Source: n/a
Submitted by: Recipe Group Member
Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

2 Tbsp diced onion
1/4 cup water
2 ears corn
1 1/2 cup yellow squash, diced to size of corn kernels
2 large sprigs fresh marjoram
5 Roma tomatoes, oven roasted and diced (or use red bell peppers, roasted and skinned and diced)
1 Tbsp minced fresh marjoram
1/3 Tbsp salt

Directions:

Sauté onion in water over low heat, covered for 10 min. Cut the corn kernels from the cobs with a sharp knife.

Add to sauté pan along with squash and sprigs of marjoram. Cook for 5 min., until vegetables are soft and water has evaporated. Discard marjoram. Transfer to bowl. Add tomatoes or peppers, marjoram, and salt and stir well.

Chill before serving.

Servings:
Source: Jane Waddell
Submitted by: Recipe Group Member
Date: Aug 2, 1995