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

Nicole McLaughlin
Recipe by Well Done

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Credit: Time Inc. Video Studio

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Makes about 2 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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