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Zucchini Salsa

Serve with tortilla chips, as a topping for fish, burgers, baked potatoes, you name it! A wonderful way to use up an abundance of zucchini!
Course: Appetizer
Cuisine: American, Mexican
Servings: 2 cups

Ingredients

  • 3 Roma tomatoes seeded and diced (about 1 cup)
  • 1/2 med. zucchini diced (about 1 cup)
  • 1/4 red onion diced (about 1/4 cup)
  • 1/4 c. chopped cilantro
  • 1 sm. jalapeno pepper seeded and finely diced
  • 1 clove garlic pressed or minced
  • 2 T. fresh lime juice
  • 1/4 tsp. kosher salt or more to taste
  • 1/8 tsp. chili powder
  • 1/8 tsp. cumin

Instructions

  • In a medium bowl, gently toss all ingredients until combined. Taste and add more salt if needed.
  • Refrigerate for an hour before serving. This salsa is best served within a few hours of making. As the salsa sits, more liquid will release from the vegetables.
  • Give the salsa a stir. Using a slotted spoon, transfer the salsa to a serving bowl. Serve with tortilla chips, as a topping for fish, burgers, baked potatoes, you name it!