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.