Total Time
20mins
Prep 20 mins
Cook 0 mins

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!”

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

Wow! Really good. OK, I know it is weird to leave out the jalapeno pepper from a salsa but that is what I did since we don't like hot. Delicious right away with rice crackers for a gluten free snack with DD (toddler). I would make this again!! Made for Veggie Swap 26 ~ September 2010.

UmmBinat September 19, 2010

Excellent salsa. I made it exactly as written and enjoyed it a lot. Thanks! Reviewed for the Aussie/NZ Recipe Swap.

mliss29 October 25, 2008

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