Zucchini Pico de Gallo Salsa

Name: Zucchini Pico de Gallo Salsa
Prep time: 20 min
Total time: 20 min
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

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

4-1/2 cups

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. —Amy Gattuso, Madison Heights, Michigan

Zucchini Pico de Gallo Salsa Recipe photo by Taste of Home

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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

Directions

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

Test Kitchen tip

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

Zucchini Pico de Gallo Salsa

Total Time

Makes

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