What We Did With Our Zucchini Salsa (so far)!

I knew when I posted about making Zucchini Salsa there would be a "what could that possibly be used for" reaction.  Well, just thought I'd share some of the things we've enjoyed the salsa with/in.  It's got a lovely smokey, tangy, mildly spicy flavor and a GORGEOUS texture that you don't get from stuff that's been on the shelf in the grocery store for who-knows-how-long.

I have been gladly substituting my homemade salsa in any recipe that I'd usually purchase store-bought for and it hasn't let me down yet!

Perhaps the biggest hit so far was to use it to dip these super-easy kid-pleasing quesadillas.  It's just store-bought flour tortillas, smashed black beans, pepper and onion, and Daiya cheddar cheese. 

Next we tried putting it in a recipe for blackeyed pea salad.  It rounded it out SO nicely and gave it a delicious depth (and some added veggies).

Blackeyed Pea and Nappa Cabbage Slaw

1 can blackeyed peas, drained

1 small Nappa cabbage, cored and sliced into thin strips

1/3 cup Zucchini Salsa

*3 tbsp Tofutti "Better than Sour Cream"*

2 tbsp Apple Cider Vinegar

* Tofutti brand has been around FOREVER and has always been dairy-free.  However, it IS NOT corn-free.*

Combine "sour cream", ACV, and salsa in a small bowl and whisk until incorporated.   Put cabbage and Blackeyed Peas in a bowl and toss together with the dressing.  Enjoy immediately, or keeps great in the refridgerator for up to a week.

We've also used it as a dip on baked pita chips, and on good old cornchips (husband and kids had and cornchips, not me).

Enjoy!