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!”
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 salt 1/8 teaspoon pepper Tortilla chips
SERVINGS 4
CATEGORY Low Fat
METHOD Chill
PREP 20 min.
TOTAL 20 min.
DIRECTIONS
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. Yield: 2 cups. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
NUTRITIONAL INFO
Nutrition Facts: 1/2 cup (calculated without chips) equals 40 calories, trace fat (trace saturated fat), 0 cholesterol, 81 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
