Zucchini Tomato Salsa Recipe

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Zucchini Tomato Salsa Recipe
Zucchini Tomato Salsa Recipe photo by Taste of Home
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Zucchini Tomato Salsa Recipe

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Publisher Photo
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!”
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup seeded chopped tomatoes
  • 1/2 cup diced zucchini
  • 1/2 cup chopped sweet red 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

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. Serve with tortilla chips. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zucchini Tomato Salsa in Cooking for 2 Summer 2006, p33

Nutritional Facts

1/2 cup: 40 calories, 0 fat (0 saturated fat), 0 cholesterol, 81mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

  • 1 cup seeded chopped tomatoes
  • 1/2 cup diced zucchini
  • 1/2 cup chopped sweet red 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
  1. 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. Serve with tortilla chips. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zucchini Tomato Salsa in Cooking for 2 Summer 2006, p33

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Reviews forZucchini Tomato Salsa

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kbabe819 User ID: 3846515 63637
Reviewed Oct. 16, 2012

"Wow! So fresh and yummy! I would change the name to Sweetly Mild Garden Fresh Salsa."

MY REVIEW
wombie User ID: 5672227 78752
Reviewed Aug. 28, 2011

"This is such a great recipe! A refreshing and delicious blend of tastes. Will make it again for sure!"

MY REVIEW
williekat2 User ID: 1042613 89595
Reviewed Jul. 11, 2010

"Loved it! Can't wait to make it again."

MY REVIEW
whateverfood User ID: 1336157 109808
Reviewed Jun. 13, 2008

"Wow, I can see why you won the contest! Good Job! This is something I would expect in my home state- CA; you must be Enlightened! (I'm serious- no derogatories intended to anyone). Everything's there: sweet, sour, salty, bitter: you did a great job of minimizing salt, but still have a hint of it; same with sweet. The extra "sour" compensates for keeping this health- friendly, and the heat from the small amount of chile compensates for the extra "sour." The cumin is just enough to give this a hint of "smokiness." This ROCKS (in the words of the Newest Generation)!"

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