Recipe - Calabacitas Salad

1/3 cup Fresh basil leaves
2 Cloves garlic
One fourth teaspoon Pequin quebrado
One half cup Extravirgin olive oil
3 tablespoon Balsamic vinegar
2 small Zucchini; slice thinly
2 small Yellow crookneck squash;
thinly cut or sliced up
1 pt Cherry tomatoes; halved
1/3 cup Pinon (pine) nuts

Combine basil, garlic, pequin, oil and vinegar in a blender or food
processor; process until very well blended. Then place zucchini, crookneck
squash and tomatoes in a gaily colored salad bowl. Toss together with
dressing and sprinkle with pinon nuts. Refrigerate about 1 hour before
serving, time permitting. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.