Zucchini Tomato Salsa

"A contest winner from Taste of Home. It states, "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!”"
 
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Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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 (draining some of the liquid that accumulates while refrigerated).
  • Serve with tortilla chips.

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Reviews

  1. Really delicious! Took it to a summer party and everyone loved it!??????
     
  2. Wow! Really good. OK, I know it is weird to leave out the jalapeno pepper from a salsa but that is what I did since we don't like hot. Delicious right away with rice crackers for a gluten free snack with DD (toddler). I would make this again!! Made for Veggie Swap 26 ~ September 2010.
     
  3. Excellent salsa. I made it exactly as written and enjoyed it a lot. Thanks! Reviewed for the Aussie/NZ Recipe Swap.
     
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