Charred Zucchini Salsa Verde

  • Yield 20 servings

In this riff on the tart tomatillo salsa, zucchini, onions and peppers are blackened on the grill, then seasoned with lime juice, cayenne and a touch of honey.

This hot sauce is perfect for barbeques and ideal for topping your favorite tacos, bean burgers or sandwiches.


Canola oil, to prepare the vegetables
2 medium zucchini, quartered lengthwise
1/2 sweet onion, cut into wedges
4 tomatillos, paper skin removed and halved
4 large jalapeños peppers, halved with seeds and pulp removed
2 large poblano peppers, halved with seeds and pulp removed
Zest and juice from 2 limes
2 teaspoons salt
1 teaspoon cayenne pepper sauce


  1. Lightly spray zucchini, onion, tomatillos, jalapeños and poblanos with canola oil. Place over a hot grill for 5 to 7 minutes, flip and cook another 5 to 7 minutes, or until the vegetable skins begin to char and vegetables are cooked through.
  2. Place charred zucchini, onion, tomatillos, jalapeños, poblanos, lime juice and zest, salt and cayenne pepper in a food processor. Process until very smooth.
  3. Taste and add honey if desired. Best served at room temperature.

Recipe by Donna of Fab Frugal Foodcourtesy of Meatless Monday



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