fresh zucchini salsa with roasted jalepeno peppers, hatch chiles, cilantro, and lime

In between the renovations and the flooding, I've managed to squeeze in summery things: going to the pool, making salsa, taking long drives.Better late than never, if you ask me.

fresh zucchini salsa with roasted jalapenos and hatch chiles

  
We have yet to figure out how to use our fancy grill but I would imagine throwing the peppers in the fire for a few minutes would do wonders. If you try it, let me know...

And yes, I did in fact make this last summer, but the difference in flavor with the roasted peppers is huge. Try it, really. 

Oh and one more thing: if you are a giant wimp when it comes to spicy foods ( I put myself in that category, just so you know)make sure you test your peppers, or have someone else test them for you to check for spiciness. If they are too hot, only add what you can handle. I used about 1/2 jalapeno and 3/4 of a mild hatch.  If you can't find hatch chiles in your hood, try a roasted poblano instead.

1 jalapeno pepper
1 hatch chile
2 medium zucchini, trimmed and chopped
1/2 cup chopped fresh cilantro
1/3 cup white onion, chopped
6 tablespoons freshly squeezed lime juice
1 teaspoon fresh lime zest
2-3 teaspoons sea salt

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place jalapeno and hatch chile on prepared baking sheet and roast in the oven until peppers are fragrant and just beginning to brown. Remove from oven and let cool.

When peppers reach a safe temperature to handle, remove stems and seeds and chop desired amount into bite sized pieces.

Combine the peppers with the remaining ingredients in a blender and puree until salsa is smooth. Season with more salt if desired. Chill and serve.