Instructions: In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil, vinegar, Tabasco sauce and salt. Over high heat, bring to boil. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally. Serve warm over baked potatoes (see below). Or, refrigerate to serve chilled later.

This recipe yields 4 to 6 servings.

Baked Potatoes: Preheat oven to 450 degrees. Place 4 large baking potatoes in shallow pan. Bake 45 minutes or until tender. Slash top of potato, top with salsa.

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