- Anna Johnson
St. Patty's Day Salsa!
So, being a redhead, I naturally have loved St. Patrick's Day for, well...ever. And once you taste this super delish St. Patty's Day Salsa, I think you'll love this holiday, too...if it means you get to eat this every year! I served mine with Anna's Organics "Anna's Favorite Flax Crackers," available for purchase on the main site!
St. Patty's Day Salsa!
Original recipe by: Anna Johnson, Owner and Chef,
Anna's Organics LLC
Ingredients
2 cups butternut squash, diced
One medium zucchini squash, diced
2/3 cup golden corn kernels
1/3 cup sliced scallions
3 T minced cilantro
1/4 tsp ground cumin
Pinch cayenne pepper (more or less, to taste)
2 T vinegar
1 T Bragg’s liquid aminos
Crackers or chips, for dipping (try Anna's Organics "Anna's Favorite Flax Crackers"! Available for purchase on the main page of the website!)
Method
Place diced butternut squash in a medium-sized saucepan and cover with water. Bring to a rolling boil and boil until fork-tender, approximately 5-7 minutes. Remove from heat, drain, and set aside.
Blanch corn kernels briefly by submerging in boiling water for 2-3 minutes. Remove and drain well.
Combine all ingredients in a large mixing bowl and toss to combine. Cover and refrigerate at least 8 hours for flavors to mingle and salsa to marinate.
Serve chilled with crackers or chips of choice for dipping (pictured with “Anna’s Favorite Flax Crackers,” from Anna’s website: http://www.annasorganicslynch.wixsite.com/shop
#butternutsquash #zucchini #spicy #holidayrecipe #stPatricksDay
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