Zucchini-Carrot Salsa

Name: Zucchini-Carrot Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 15
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 2 mediums carrots, diced; 2 Tbsps chopped fresh parsley; 0 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 2 Tbsps olive oil; 1 Tbsp minced red onion; 2 Tbsps red wine vinegar; 1 teaspoons salt; 1 teaspoons sugar; 15 servings Assorted tortilla chips; 312 grams sweet whole kernel corn, drained; 3 smalls zucchini, diced

You can never have too many Mexican recipes, so give Zucchini-Carrot Salsan It is a good option if you're following a gluten free and vegan diet. It works best as a hor d'oeuvre, and is done in about 15 minutes.

Instructions

Toss together first 12 ingredients in a large bowl. Cover and chill 1 hour, if desired, or up to 24 hours.

Equipment you will use

Bowl

Serve with assorted tortilla chips.

Ingredients you will need

Tortilla Chips

Equipment

Bowl

Ingredients

Servings:

0teaspoons

black pepper 2mediums

carrots, diced 2Tbsps

chopped fresh parsley 0teaspoons

ground red pepper 1Tbsp

fresh lime juice 2Tbsps

olive oil 1Tbsp

minced red onion 2Tbsps

red wine vinegar 1teaspoons

salt 1teaspoons

sugar 15servings

Assorted tortilla chips 312grams

sweet whole kernel corn, drained 3smalls

zucchini, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.