Carrot, Zucchini and Green Bean Salsa

Recipe from: Bon Appetit, August 1999
Servings: about 7 cups
 
<i>Delicious over grilled fish.</i>

11/2 cups tomato juice
11/4 cups chopped red onions
1 cup chopped red bell pepper
1 cup chopped zucchini
1 cup chopped seeded plum tomatoes, about 3
1 cup fresh corn kernels, from 1 ear of corn
1 cup chopped green beans
1/2 cup chopped peeled carrot
1/2 cup ketchup
1/4 cup chopped fresh cilantro
2 tablespoons hot pepper sauce
2 teaspoons Worcestershire sauce

Combine all ingredients in alrge bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 1 day.