Name: Zucchini Pico de Gallo Salsa
Prep time: 20 min
Yield: 1 servings
Ingredients: 2 large tomatoes, chopped; 1 medium zucchini, finely chopped; 1 poblano pepper, seeded and chopped; 1/2 cup chopped onion; 1 seeded and diced jalapeno pepper, optional; 2 tablespoons minced fresh cilantro; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons lime juice

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Zucchini Pico de Gallo Salsa

1 servings

I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

Ingredients

2 large tomatoes, chopped

1 medium zucchini, finely chopped

1 poblano pepper, seeded and chopped

1/2 cup chopped onion

1 seeded and diced jalapeno pepper, optional

2 tablespoons minced fresh cilantro

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons lime juice

Instructions

1 Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.