• 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


  1. 2 cups butternut squash, diced

  2. One medium zucchini squash, diced

  3. 2/3 cup golden corn kernels

  4. 1/3 cup sliced scallions

  5. 3 T minced cilantro

  6. 1/4 tsp ground cumin

  7. Pinch cayenne pepper (more or less, to taste)

  8. 2 T vinegar

  9. 1 T Bragg’s liquid aminos

  10. 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


  1. 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.

  2. Blanch corn kernels briefly by submerging in boiling water for 2-3 minutes. Remove and drain well.

  3. 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. 

  4. 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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