Charred Zucchini Salsa Verde

  • Yield: 20 servings

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


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

Nutritional Info *per serving

  • Calories 14
  • Fat 2g
  • Saturated Fat 0,2g
  • Cholesterol 0mg
  • Sodium 242mg
  • Potassium 126mg
  • Carbohydrate 3g
  • Fiber 1g
  • Protein 1g