Today, July 14th 2011, it is 60 degrees and raining. Really Seattle? It's the middle of summer and I’m starting to feel like I need a vacation in Mexico. I’ve also been feeling rather uninspired about making dinner which seems to have become an all too common theme on this site given that a few days ago I proposed cake as a suitable meal option.
On the upside: our CSA box delivered enough fresh zucchini to feed a small army and, never one to look a gift horse in the mouth, I decided it was all things zucchini week. Thus I present to you: Zucchini Salsa Verde, otherwise known as seriously the best thing I’ve gotten to eat multiple times for dinner this week. It’s not a proper meal per say, but it is a great way to make salsa when tomatoes have yet to fully come into season and the weather is chilly and threatens to rain every. single. day. and you’re beginning to believe that you might never, ever, make it back to the beach. It’s also a great excuse to have tortilla chips and beer for dinner. I highly recommend it.
The zucchini shows up just enough to announce its presence- fresh and sprightly clean- and its delicate texture is perfectly suited to an easy summer salsa like this one. It’s not a fancy or showy recipe, but I think its beauty lies in that simplicity. Just chop up the ingredients, throw them into the blender, and serve. All it needs is a pile of chips and a cold Tecate with a squeeze of lime and frankly, sometimes that’s all I really need too. Jimmy would like it to be noted that he feels it would pair perfectly with a piece of steak or a pork chop, but I didn’t see the absence of meat impairing his enjoyment. You gotta love the way that boy thinks though.
Zucchini Salsa Verde
Recipe by Ian Knauer via Bon Appetit, August 2010
2 medium zucchini, trimmed and chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped seeded jalapeño peppers
1 1/4 teaspoons finely grated lime peel
2 1/4 teaspoons coarse kosher salt, divided
Combine all ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Cover and chill.
Excellent dish, Sarah. I have a crop of zucchini on the way and I'm always looking for ways to use them up. This sounds like a great way to show them off!
ReplyDeletep.s. commiserations about the weather - sounds about the same as Ireland at the moment. Summer? What Summer?
I love it. I have way too much zucchini on my hands between the CSA and the garden, and meals made in the blender are right up my (busy) alley right now.
ReplyDeleteWhat a delicious, healthy post! I love zucchini! :)
ReplyDeletelooks great. I always have a need for something new with zucchini!
ReplyDeleteTaco chips with this salsa and a nice cold beer sounds like the perfect supper if you ask me, I'm in!!! We are sharing the same sort of summer here in Calary, Canada...not a surprise for us though ;)
ReplyDeleteI'm going to make this tonight. I'm in one of those, don't know what, to eat moods. I keep staring into the fridge but nothing happens. This is perfect, no cooking involved, it's 37 C at 10.45pm, sorry!! :D
ReplyDeleteLOVE THIS. I am a huge fan of salsa verde and have never made it. Delighted to have a zucchini based recipe for it. The lime and cilantro with the jalapeno have me floating...and look at the colour on that salsa... just gorgeous!!
ReplyDeleteI've been eating a lot of zucchini yet but have not made salsa verde...that might be on my list this weekend, this sounds awesome and I'm pretty sure I'd eat the whole bowl. PS - I think it was 100 here in Kansas City today...if you feel like taking a trip, I know where you can go where you won't find rain and you'll definitely be warmer than 60!
ReplyDeleteHi Hester! Sorry your "summer" is chilly too! I had my doubts but the zucchini in this salsa is really nice!
ReplyDeleteHi Dani! I think zucchini is the summer gift that keeps on giving I'm constantly finding new recipes and this one is a definite keeper!
Thanks Kelly!! Thanks Alex!! Glad you both stopped by!
Hi Christie- I guess I really shouldn't be surprised about the weather either...just used to those hot Texas summers with lots of pool time! At least the zucchini is flowing!
Hi foodblogandthedog! Ah- I hate those indecisive staring into the fridge moments- sounds like a chips and salsa and beer night for you!
Thanks Kelly! The zucchini has such a nice light and fresh flavor that it really lets the other ingredients shine.
Thanks Cassie! Oh and set a place at the table for me...I'm coming over!
Ok, I'm totally amazed!!! This sauce it's amazing!!! I must have it :)
ReplyDeleteGreat job!
That's such a cool colour! Love the shade of green! It really sounds very very tasty too!
ReplyDeleteI usually wind up roasting my spare zukes - never thought of a salsa. Zucchini and cilantro are an awesome, combo generally, though - bet they're great pureed together and served with a beer. Glad you're getting your hint of Mexico, hope the weather perks up!
ReplyDeleteI love the color of this salsa. Just perfect for summer, especially when it's too hot to cook. If you send me some cold rainy weather (but only a little bit!), I'll send you some California sunshine. ;)
ReplyDeleteHaving cake for dinner is a bad sign? Uh on... I love salsa though and I can't believe I've never heard of a zucchini salsa. This looks incredible. I am trying this ASAP! Thanks for sharing.
ReplyDeleteI make tomatillo gazpacho (which I equate to salsa :) ) all the time - can't believe I've never thought to use zucchini in it. That's my fav summer veggie to eat raw.
ReplyDeleteThis sounds freaking awesome! (The salsa, NOT the weather!). Zucchini will be popping up here in NC in the next two weeks and I totally know what I am going to do with it! Also, sorry about the weather in Seattle! Your description sounds like my first summer in Ann Arbor!
ReplyDeleteOh I'm loving this color of this! looks delicious and perfect for the zucchinis I just got from my CSA!
ReplyDeleteI'm going to add this to my zucchini recipes!! Thank you for sharing... I have zucchini coming out of every corner in my garden! :)
ReplyDeleteOh, man, that looks fantastic! I've never thought to make salsa verde with zucchini, but I love both salsa verde and zucchini, so I'm totally on board. Yum!
ReplyDeleteI love zucchini and try to eat all most every day. This looks so healthy and creative.
ReplyDeleteSummer in Seattle that bad huh? Is it usual?
ReplyDeleteSummer in Wellington is the best place on the planet.
You know I kinda hate cilantro but over the last decade I am gaining more and more acquaintance to the taste. I remember I had something similar to your dipping in Mauritius. I don't know what's in it, but I imagine it would be just like your salsa verde- Blissful Mauritian Summer.
Wow! What an interesting recipe. I bought a ton of zucchini at the farmers market this past weekend...I think I need to give this a try! :)
ReplyDeleteWhat a creative way to use zucchini! We always seem to have extra zucchini during the summer, I'm keeping this one on my to-do list for sure!
ReplyDeleteAny excuse for chips and beer for dinner isn't an excuse at all - it's a celebration. This looks amazing and the color! Even with the rain we've been having, I think something this vibrantly green would make anyone smile. I love it!
ReplyDeleteThis looks fantastic Sarah! So refreshing and innovative! I love zucchini, so I'd gladly give it a shot! :-))))
ReplyDeleteWow this looks delish! Definitely a 'must-try'! :)
ReplyDeleteYes! I have never thought of using zucchini like this! We'd love to have this recipe in our Seasonal Potluck link party if you'd like to share it! July is zucchini month! http://bit.ly/eLlgG2
ReplyDeleteThanks Giulietta! Thanks Chinmayie!
ReplyDeleteHi Celia! I love roasted zucchini, in fact I’ll be doing that tonight, but this was nice for a change of pace…and it’s good for daydreaming about the beach and warm weather and hammocks.
Thanks Jeanne! That sounds like a good trade off…I promise I won’t send too much rain!
Hi Russell- I think having cake for dinner is a very good thing indeed and this salsa really quite good- the zucchini adds a very nice light flavor allowing the other ingredients to really shine through. Thanks for stopping by!
Laura- Zucchini gazpacho sounds ah-mazing! I’ll for sure be trying that!
Thanks Tiffany! As of today the weather has made a complete turn around so I’m thinking some more salsa is definitely in order!
Thanks Simply Life- sure do love those summer CSA’s!
Hi Kate! It sounds like everyone has zucchini coming out of their ears this summer- enjoy!
Thanks Natalie- The zucchini is super light and super nice in this recipe!
Thanks Kankana! I think I’ve been eating zucchini most every day as well!
Hi PFx- Summer in Seattle is usually the best place on the planet but I think we were having a bit of a rough go this past week. Luckily as of today things are starting to turn around. 70 and sunny this morning…dreamy! I feel like cilantro is one of those things people either love or hate and it can definitely be left out of this recipe. Oh, and that Mauritian summer sounds kind of perfect. Thanks for stopping by!
Thanks sweetpeaskitchen! It’s a perfect recipe for all those zucchini we get bombarded with during the summer!
Hi Tori! Zucchini just doesn’t stop- luckily its super versatile and easy to throw into tons of different recipes.
Thanks Mikaela! I like the way you think…
Hi Manu! I love zucchini too and this recipe is a fun way to mix it up a little!
Thanks Nish!
Thanks Betsy! Heading over to the potluck now!
I know when you wrote this post it was crappy outside, but hopefully Seattle is like Portland and it FINALLY feels like summer. All that to say, the zucchini in my garden is finally ripe and I have SO many of them. I looooove this use of zucchini (and hadn't thought of it yet). So thank you for sharing. perfect timing.
ReplyDeleteI just made this last night and loved it. We had it with chips and also with shrimp tacos. Then, this morning, I mixed in some canned tomatoes and chipotles in adobo and it made an excellent ranchero sauce. Phenomenal and simple recipe :)
ReplyDelete