Recipe - Mediterranean Salsa (Tabasco)

2 tablespoon Olive oil
1 lg Onion; minced
1 md Zucchini; minced
1 md Yellow squash; minced
2 lg Garlic cloves; minced
2 lg Ripe tomatoes; chopped OR 3
cups chopped tomatoes
One fourth cup Fresh basil
2 tablespoon Red wine vinegar
1 One half teaspoon TABASCO pepper sauce
One half teaspoon Salt

In 12inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add
zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil,
vinegar, TABASCO sauce and salt. Over high heat, bring to boil. Reduce heat
to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.
Serve warm over baked potatoes (see below). Or, refrigerate to serve
chilled later.

Makes 4 to 6 servings.

SERVING SUGGESTIONS:

Baked Potatoes: Preheat oven to 450F. Place 4 large baking potatoes in
shallow pan. Bake 45 minutes or until tender. Slash top of potato, top with
salsa.

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 KitpathBuster
1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998