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Nutrition Facts
Serving Size 1 (106g) Recipe makes 4 servings
Calories 39
Calories from Fat 2		(5%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 79mg		3%
Potassium 238mg		6%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 1.4g	5%
	Sugars 6.4g
Protein 1.1g		2%
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Zucchini Tomato Salsa

Recipe #321224 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Aug 25, 2008

A contest winner from Taste of Home. It states, "Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”

SERVES 4 (change servings and units)

Ingredients

1 cup seeded chopped tomato
1/2 cup diced zucchini
1/2 cup chopped red bell pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
tortilla chips

Directions

1
In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
2
Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated).
3
Serve with tortilla chips.