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Zucchini Tomato Salsa

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!”
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 cups


  • 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


  • 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.
Nutrition Facts
1/2 cup: 40 calories, 0 fat (0 saturated fat), 0 cholesterol, 81mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

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Average Rating:
  • LPHJKitchen
    Jul 31, 2017

    This was a great way to use up some extra garden zucchini - as we LOVE salsa! I omitted the sugar but left everything else the same. VERY good!

  • kbabe819
    Oct 16, 2012

    Wow! So fresh and yummy! I would change the name to Sweetly Mild Garden Fresh Salsa.

  • wombie
    Aug 28, 2011

    This is such a great recipe! A refreshing and delicious blend of tastes. Will make it again for sure!

  • williekat2
    Jul 11, 2010

    Loved it! Can't wait to make it again.

  • whateverfood
    Jun 13, 2008

    Wow, I can see why you won the contest! Good Job! This is something I would expect in my home state- CA; you must be Enlightened! (I'm serious- no derogatories intended to anyone). Everything's there: sweet, sour, salty, bitter: you did a great job of minimizing salt, but still have a hint of it; same with sweet. The extra "sour" compensates for keeping this health- friendly, and the heat from the small amount of chile compensates for the extra "sour." The cumin is just enough to give this a hint of "smokiness." This ROCKS (in the words of the Newest Generation)!