CHEF JEFF — ONE BYTE AT A TIME: Fresh Garden Salsa

This prime-time dips goes well on its own with tortilla chips. Or serve it with grilled fish or chicken.

Fresh Garden Salsa

1 small zucchini, diced

1 small yellow summer squash, diced

4 small roma tomatoes, seeded and chopped

1 small roasted red bell pepper, seeded and finely chopped

1 roasted poblano chili pepper, seeded and chopped

1 small red onion, peeled and finely chopped

1 tablespoon chopped fresh oregano or 1 teaspoon dried

¼ cup fresh lime juice

3 tablespoons olive oil

2 teaspoons red wine vinegar

¼ teaspoon sugar

Salt and freshly ground black pepper to taste

Dice squash. Transfer to bowl. Combine with tomatoes, bell, poblano peppers, onion. In small bowl whisk together oregano, lime juice, olive oil, red wine vinegar, sugar. Pour over zucchini mixture. Season to taste with salt, black pepper. Let salsa sit 15 minutes to allow flavors to meld.

Yield: 4 cups,

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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