Recipes Vegetable Salsa (Appetizer, Extras, Vegetarian)

Serving Size
1/2 c
    • 1 cup diced zucchini
    • 1 cup chopped red onion
    • 2 red bell peppers, seeded and diced
    • 2 green bell peppers, seeded and diced
    • 4 tomatoes, diced
    • 2 garlic cloves, minced
    • 1/2 cup chopped fresh cilantro
    • 1 teaspoon ground black pepper
    • 2 teaspoons sugar
    • 1/4 cup lime juice
    • 1 teaspoon salt



Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.  Serve with baked chips.  *For hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.

Nutrition Information

20 Calories; 0g Fat; 1g Protein; 5g Carbohydrate; 150mg Sodium; 1g Fiber; 12mg Calcium