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    You are in: Home / Southern / Dylan (Tomatilla and Zucchini) Salsa Recipe
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    Dylan (Tomatilla and Zucchini) Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Bone Man's Note:

    This is NOT Salsa Verde – no, this is a light, very chunky and unique salsa that the “healthy gals” (joggers) in my neighborhood wait for each year. The first time I made it, I was looking for a way to use up about a million tomatillos and zucchinis from the garden. This recipe turned out to be just what I was looking for. It took a week of tweaking but I finally got it down to a science and the local response was notable, to say the least. I never get to can any because the neighbors eat it up as fast as I can make it! It may require the addition of more vinegar for canning purposes – I don’t know because I’m somewhat inexperienced at canning things and so you’re on your own there. This “salsa” is named for my musical icon, The Bard, Bob Dylan – I just KNOW he would like it because it’s different. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Run the first 8 ingredients through the thin slicer of the food processor. Transfer finished mix to a large bowl.
    2. 2
      Take 1/4 of the mix of the 8 ingredients and puree it in the food processor along with the lime juice, parsley, vinegar, garlic powder and salt. Mix the puree back in with the sliced veggies and add the diced jalapenas. Mix with a spoon.
    3. 3
      Transfer the salsa into pint jars, about 1 inch from the top, and supplement each jar with vegetable juice to near the top. Put lids on and refrigerate before serving.
    4. 4
      Salsa will keep for several days in refrigerator.

    Ratings & Reviews:

    • on February 02, 2008

      55

      This was FABULOUS. Followed the recipe exact except that I couldn't find yellow tomatoes so I just used heirloom tomatoes. Not sure how much it changed the taste but this was still superb, especially when it's left in the fridge for a couple of days (if it can stay in there that long!)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2006

      55

      I made this using very well drained canned tomatillos, I could not find any fresh ones at my local grocery store, it turned out fantastic! I can't wait to make this again with fresh tomatillos when I can find them, I made exactly as stated using 7 fresh jalapenos from my garden, we like lots of heat! This is SOOOOOOOO good! thanks for sharing this great recipe Bones!...Kitten:) oh BTW this just gets better when left in the refrigerator lol!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dylan (Tomatilla and Zucchini) Salsa

    Serving Size: 1 (93 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 20.0
     
    Calories from Fat 2
    13%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 214.8 mg
    8%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.7 g
    7%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    white wine vinegar

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