| Servings: 2 cups |
Ingredients
- 1 cup seeded chopped tomatoes
- 1/2 cup diced zucchini
- 1/2 cup chopped sweet red 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 pepper
- No salt Tortilla chips
Directions
1. 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. Serve with tortilla chips.
2. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Recipe found at Taste of Home, adapted for low sodium
