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