Zutaten für Zucchini Tomato Salsa
- Chopped Tomato
- 2 medium zucchini, diced into ½-inch pieces
- Red Bell Pepper
- Onion
- Brown Sugar
- 2 tablespoons lime juice
- Cider Vinegar
- 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
- Garlic Clove
- 1 teaspoon ground cumin
- ½ teaspoon salt
- Pepper
- Tortilla Chips
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Zubereitung von Zucchini Tomato Salsa
- Dice 2 medium zucchini into ½-inch pieces. Finely chop 1 medium red onion.
- Roughly chop 1 (28 ounce) can of crushed tomatoes.
- Mince 2 cloves of garlic.
- Combine the diced zucchini, red onion, crushed tomatoes, garlic, ½ cup chopped cilantro, 2 tablespoons lime juice, 1 jalapeño pepper, seeded and minced (adjust to your spice preference), 1 teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
- Stir in 1 tablespoon olive oil.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, taste and adjust seasonings as needed.
- Transfer the salsa to a serving bowl using a slotted spoon to remove excess liquid if desired.
- Serve immediately with your favorite tortilla chips, crackers, or as a topping for burgers, baked potatoes, or cream cheese.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
0g
Carbs
3g
