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    Sack ‘Em Salsa and Chips


    Source of Recipe


    H. J. Heinz

    List of Ingredients




    1 cup diced green bell pepper
    1 cup diced red bell pepper
    1 cup diced zucchini
    1 large tomato
    1 tablespoon dried basil leaves
    1 teaspoon dried thyme leaves
    1 teaspoon salt
    ½ teaspoon coarsely ground black pepper
    ½ teaspoon sugar
    2 cups peeled eggplant
    2 tablespoons Heinz Apple Cider Vinegar
    2 tablespoons olive oil
    2 large garlic cloves, minced

    Recipe



    Sauté eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. Add tomato and remaining ingredients. Cook 4-5 minutes until vegetables are tender crisp. Cool. Place in glass or plastic container and refrigerate, covered, up to 7 days. Serve with pita chips or toasted bread crumbs. Makes about 3 cups.


 

 

 


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