Zucchini Pico de Gallo Salsa

  Appetizers

I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them.

Zucchini Pico de Gallo Salsa

Average Rating: 5

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 4-1/2 cups.

Ingredients

  • 2 large tomatoes, chopped
  • 1 medium zucchini, finely chopped
  • 1 poblano pepper, seeded and chopped
  • 1/2 cup chopped onion
  • 1 seeded and diced jalapeno pepper, optional
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons lime juice

Instructions

  • 1. Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.

Nutrition Facts

1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.
Diabetic Exchanges:
free food.

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