Avocado and Zucchini Salsa :: Recipe

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Featuring the Pre-cut Unfried Jalapeno Flavored Tortilla Chips (11912) Featuring the Pre-cut Unfried Yellow Corn Tortilla Chips (10854)

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Avocado and Zucchini Salsa

2 Tbsp. Olive Oil

2 cups Zucchini , shredded

1/2 Tbsp. Garlic , minced

7 oz. (2¾ cups) Anaheim Chiles , seeded and chopped

1/3 cup Green Onion , chopped (use the green and white parts)

1/3 cup Prepared Green Salsa (such as Herdez)

1/4 cup Cilantro , chopped

1 cup Avocado , seeded and diced

6 oz. (1½ cups) Tomatoes , seeded and diced

1/2 tsp. Sugar

1/2 tsp. Chipotle Puree

1 Tbsp. Lemon Juice

1.5 tsp. Salt

6 oz. (1½ cups) Tomatoes , seeded and diced

Mission® Pre-cut Unfried Yellow Corn Tortilla Chips (06941)

1	Heat the olive oil in a skillet. Sauté the zucchini and the garlic for about five minutes. Zucchini should be cooked throughout, yet still crisp.
2	Add the Anaheim chiles and the onions and sauté another minute.
3	Place zucchini mixture in a blender/processor. Add the green salsa, cilantro, half the avocado, tomato, sugar, chipotle, lemon juice and salt. Process to a coarse puree adding water if necessary.
4	Mix in the reserved avocado pieces and serve with chips. Salsa can be served warm or chilled.
5	Serve with Mission® Yellow Corn Tortilla Chips (round or triangle shaped).