Zucchini Tomato Salsa

Recipe from: JanuaryBride 
Servings: 4

<i>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!"</i>

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.