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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | olive oil |
| 1 gross | onions diced |
| 1 mittel | zucchini diced |
| 1 mittel | Yellow squash; diced |
| 2 gross | cloves garlic minced |
| 2 gross | Ripe tomatoes; chopped Or 3 cups chopped tomatoes |
| 1/4 Tasse | basil fresh |
| 2 Esslöffel | red wine vinegar |
| 1 1/2 Teelöffel | tabasco pepper sauce |
| 1/2 Teelöffel | salt |
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In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil, vinegar, Tabasco sauce and salt. Over high heat, bring to boil. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally. Serve warm over baked potatoes (see below). Or, refrigerate to serve chilled later.
Serving Suggestions:
Baked Potatoes: Preheat oven to 450F. Place 4 large baking potatoes in shallow pan. Bake 45 minutes or until tender. Slash top of potato, top with salsa.
Tabasco(R) of McIlhenny Co., Avery Island, La 70513 >Kitpath-Buster
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