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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: âI also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!â 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:
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.
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