This simple but flavor packed salsa verde is a great way to use up a little bit of your summer zucchini stockpile. It also happens to be the perfect green band in our vibrant “Rainbow” Salsa.
6 fresh tomatillos, husks removed, roasted
2 poblano chiles, roasted, stemmed, and peeled
1 cup finely chopped zucchini
1/2 cup finely chopped white onion
1/3 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice (from 1 lime)
1/2 teaspoon kosher salt
How to Make It
Process roasted tomatillos and poblanos in a blender until smooth. Combine tomatillo mixture, zucchini, onion, cilantro, lime juice, and salt in a medium bowl; stir until ingredients are incorporated. Serve immediately, or cover and chill up to 5 days.