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Zucchini Tomato Salsa - - e-w

Source of Recipe

Cooking for 2 - J. Magrey; Sterling CT
Zucchini Tomato Salsa -2 - e-w

Plan ahead…needs to refrigerate for at least 8 hours or overnight.

Yield: 2 cups

1 c. seeded chopped tomatoes
1/2 c. diced zucchini
1/2 c. chopped sweet red pepper
1 small onion, diced
1 T. brown sugar
2 tsp. lime juice
2 tsp. cider vinegar
1 tsp. chopped seeded jalapeno * (wear protective gloves and avoid touching face)
1 garlic clove, minced
1/2 tsp. ground cumin
1/8 tsp salt
1/8 tsp pepper

OPTIONAL: Tortilla Chips

In a small bowl combine the first 12 items. Cover and refrigerate for 8 hours or overnight.
Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

1/2-cup serving w/o chips equals: 40 calories…trace fat (trace saturated)…0 cholesterol…81 mg sodium…9 gm carbohydrate…2 gm fiber…1 gm protein ++++ Exchanges: 2 vegetable ++++ WWP: 0