1 sm. zucchini
1 sm. yellow summer squash
1 sm. carrot
2 tomatillos
1 clove garlic
3 serrano chilies
1/2 sm. red onion
1 tbsp. freshly chopped marjoram
4 tsp. extra-virgin olive oil
1 tbsp. unseasoned rice vinegar
Sugar and salt to taste

Trim the ends of the squashes, peel the carrot and husk and rinse the tomatillos. Finely dice (one-eighth inch or less) the squashes, carrot, tomatillo, tomato, garlic and serranos.

Dice the onion equally finely, put in a strainer, rinse with hot water and drain. Then combine all ingredients. Let sit for at least 1 hour at room temperature before serving. Makes 2 cups.

Use to accompany sauteed fish, grilled chicken or pasta, or serve cold or at room temperature with tortilla chips.