Sauces & Condiments : Mediterranean Salsa

• 2 tablespoons olive oil
  
• 1 large onion, diced
  
• 1 medium zucchini, diced
  
• 1 medium yellow squash, diced
  
• 2 large garlic cloves, minced
  
• 2 large ripe tomatoes, chopped (3 cups)
  
• 1/4 cup sliced fresh basil
  
• 2 tablespoons red wine vinegar
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon salt
  

Heat oil in a 12-inch skillet over medium heat; add onion and cook 5 minutes. Add zucchini, yellow squash and garlic and cook 3 minutes.

Stir in tomatoes, basil, vinegar, TABASCO^® Sauce and salt and bring to a boil over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.

Serve warm over baked potatoes (see below) or grilled meat or fish, or chill and serve with chips.

Makes 4 to 6 servings.

Salsa-Topped Baked Potatoes: Preheat oven to 450°F. Place 4 large baking potatoes in a shallow pan. Bake 45 minutes or until tender. Slash top of potato and top with salsa.