Zucchini Salsa - cooking recipe

Ingredients

2 small zucchini, ends trimmed
1 small carrot, peeled
2 tomatillos (available in specialty section in produce department)
1 medium, ripe tomato
1 clove garlic
3 Serrano chile peppers
1/2 small red onion
1 Tbsp. fresh marjoram
4 tsp. extra virgin olive oil
1 Tbsp. rice vinegar
sugar and salt to taste

Preparation

Finely chop zucchini, carrot, tomato, garlic, peppers and tomatillos (which have been husked and rinsed).
Dice onion. Rinse in a strainer under cold water and drain.
Combine all ingredients and season to taste.
Add more chile peppers for hotter salsa.
Let stand at room temperature at least an hour before serving.
Makes 2 cups.
Serve with tortilla chips or use as a condiment.