Squash Salsa

How to make Squash Salsa Recipe

4 SERVINGS

Ingredients:
1/2 cup Red onion, minced
1/2 cup Zucchini, 1/8 inch (.3 cm) dice
1/2 cup Yellow summer squash, 1/8 inch (.3 cm) dice
1/4 cup Carrot, 1/8 inch (.3 cm) dice
1/2 cup Tomatillos, husked, 1/8 inch (.3 cm) dice
1 cup Tomato, peeled, seeded, 1/8 inch (.3 cm) dice
1 Garlic clove, minced
1 Serrano chile, minced
1 tablespoon Marjoram, chopped
4 teaspoons Olive oil
1 tablespoon Sherry vinegar
to taste Sugar
to taste Salt

Method:
Rinse the onion under very hot water and drain.

Combine onion with remaining ingredients.

Correct seasoning. Add more chile for extra heat, if desired. Let sit for at least 1 hour at room temperature before serving.