Mediterranean Salsa

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  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 2 large garlic cloves, minced
  • 2 large ripe tomatoes, chopped (3 cups)
  • 1/4 cup sliced fresh basil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt


Heat oil in a 12-inch skillet over medium heat; add onion and cook 5 minutes. Add zucchini, yellow squash and garlic and cook 3 minutes.

Stir in tomatoes, basil, vinegar, TABASCO® Sauce and salt and bring to a boil over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.

Serve warm over baked potatoes (see below) or grilled meat or fish, or chill and serve with chips.

Makes 4 to 6 servings.

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

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