Ingredients for Vegetable Salsa The Mayo Clinic
- Zucchini
- 1 cup chopped red onion
- Red Bell Peppers
- Green Bell Peppers
- 2 cups chopped tomatoes
- Garlic Cloves
- Fresh Cilantro
- Ground Black Pepper
- Sugar
- 2 tablespoons lime juice
- 1/4 teaspoon salt (or to taste)
- Jalapeno Pepper
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How to Make Vegetable Salsa The Mayo Clinic
- Wash and chop all vegetables: 2 cups chopped tomatoes, 1 cup chopped red onion, 1/2 cup chopped bell pepper (any color), 1/4 cup chopped cilantro, 1-2 jalapeños, seeded and minced (optional), 2-4 cloves garlic, minced (to taste).
- In a large bowl, gently combine the chopped tomatoes, red onion, bell pepper, cilantro, jalapeños (if using), and garlic.
- Add 2 tablespoons of lime juice and 1/4 teaspoon of salt (or to taste).
- Gently toss all ingredients to thoroughly combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. For best results, let it sit for 1-2 hours.
- Serve chilled with your favorite tortilla chips, eggs, grilled chicken, or fish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Healthy Sauces Appetizers Condiments Etc Vegetables Easy No Cook Beginner Cook Diabetic Low Fat Vegetarian Dips Salsas Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Number Of Servings 3 Steps Or Less Technique
