Title: Mediterranean Salsa (Tabasco)
Categories: *tabasco, Condiments, 2send
Yield: 6 Servings

2 tb Olive oil
1 lg Onion; diced
1 md Zucchini; diced
1 md Yellow squash; diced
2 lg Garlic cloves; minced
2 lg Ripe tomatoes; chopped OR 3
-cups chopped tomatoes
1/4 c Fresh basil
2 tb Red wine vinegar
1 1/2 ts TABASCO pepper sauce
1/2 ts Salt

In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add
zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil,
vinegar, TABASCO sauce and salt. Over high heat, bring to boil. Reduce heat
to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.
Serve warm over baked potatoes (see below). Or, refrigerate to serve
chilled later.

Makes 4 to 6 servings.

SERVING SUGGESTIONS:

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

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster
1998-Mar >Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MC-Recipe Digest by KitPATh on Mar 23,
1998