Mexican : Dante's Inferno Salsa

• 3/4 cup diced zucchini
  
• 1/2 cup cooked black beans, rinsed and drained
  
• 3/8 cup finely chopped sweet onion
  
• 3 plum tomatoes, diced
  
• 2 1/2 tablespoons chopped pimento
  
• 2 tablespoons chopped green onion
  
• 2 cloves garlic, thinly sliced
  
• 6 large fresh basil leaves, fine julienne
  
• 1/4 teaspoon chopped fresh thyme
  
• 1/2 cup bottled Italian dressing
  
• 2 1/2 tablespoons TABASCO® brand Habanero Sauce
  

Combine zucchini, black beans, onion, tomatoes, pimento, green onion, garlic, basil, and thyme in a bowl. Stir together Italian dressing and TABASCO^® Habanero Sauce and pour over vegetable mixture; mix well and refrigerate until ready to serve.

Makes 2 cups.

Click for the TABASCO® Foodservice version of this recipe to feed a crowd.