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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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.
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