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Dietitian's tip: Store-bought salsa can have as much as 400 milligrams (mg) of sodium in 1/4 cup. This thick vegetable salsa has much less sodium — 150 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
Serves 16
Ingredients
- 1 cup diced zucchini
- 1 cup chopped red onion
- 2 red bell peppers, seeded and diced (about 2 cups)
- 2 green bell peppers, seeded and diced (about 2 cups)
- 4 tomatoes, diced (about 2 cups)
- 2 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1/4 cup lime juice
- 1/2 teaspoon salt
Directions
Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutritional Analysis
(per serving)| Serving size: 1/2 cup | |||
| Calories | 24 | Cholesterol | 0 mg |
| Protein | 1 g | Sodium | 77 mg |
| Carbohydrate | 5 g | Fiber | 1 g |
| Total fat | 0 g | Potassium | 160 mg |
| Saturated fat | 0 g | Calcium | 11 mg |
| Monounsaturated fat | 0 g | ||
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