ZUCCHINI TOMATO SALSA

Zucchini Tomato Salsa image

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!"

Provided by januarybride

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

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

Nutrition Facts : Calories 39.2, Fat 0.2, SaturatedFat 0.1, Sodium 79.5, Carbohydrate 9.2, Fiber 1.4, Sugar 6.4, Protein 1

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