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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: JanuaryBride
Servings: 4
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
½ cup diced zucchini
½ 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 jalapeño pepper
1 garlic clove, minced
½ teaspoon ground cumin
⅛ teaspoon salt
⅛ 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.