Best 2 Summer Squash Salsa Recipes

Summer squash salsa is a refreshing and flavorful salsa that is perfect for any summer gathering. With its combination of fresh summer squash, juicy tomatoes, zesty onion, and a blend of spices, this salsa is sure to be a hit. Whether you're looking for a dip for your chips, a topping for your tacos, or a side dish for your grilled meats, this summer squash salsa is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

SUMMER SQUASH SALSA

Summer Squash Salsa image

Provided by Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups cubed jicama
1 cup cubed yellow squash
1 cup cubed zucchini
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalapeño pepper
1 teaspoon kosher salt
Juice from 1 lemon

Steps:

Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA

Grilled Mahi Mahi with Summer Squash Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 yellow zucchini or yellow squash
Kosher salt
2 tomatoes, diced
1/2 red onion, finely chopped
1/2 jalapeno pepper, minced (remove seeds for less heat)
Juice of 2 limes
2/3 cup packed fresh cilantro (leaves and tender stems), chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
8 skinless mahi mahi or striped bass fillets (about 6 ounces each)
Extra-virgin olive oil, for brushing
Freshly ground pepper

Steps:

Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Tips:

- To make the salsa more flavorful, roast the summer squash before dicing it. Roasting brings out the natural sweetness of the squash and gives the salsa a smoky flavor. - If you don't have a grill, you can roast the squash in the oven. Preheat the oven to 400 degrees Fahrenheit and toss the squash with olive oil and salt. Roast for 15-20 minutes, or until the squash is tender and slightly browned. - Feel free to add other ingredients to the salsa, such as diced tomatoes, chopped cilantro, or minced jalapeños. - Serve the salsa immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Summer squash salsa is a refreshing and flavorful salsa that is perfect for summer gatherings. It is easy to make and can be customized to your liking. Whether you serve it with chips, tacos, or grilled chicken, this salsa is sure to be a hit. So next time you have some summer squash on hand, try making this delicious salsa. You won't be disappointed!