Vegetable Salsa - the Mayo Clinic |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more. if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use. Ingredients:
1 cup diced zucchini (approximately 1 small zucchini) |
1 cup chopped red onion |
2 red bell peppers, seeded and diced |
2 green bell peppers, seeded and diced |
4 tomatoes, diced |
2 -4 garlic cloves, minced |
1/2 cup chopped fresh cilantro |
1 teaspoon ground black pepper |
2 teaspoons sugar (i omit) (optional) |
1/4 cup lime juice |
1 teaspoon salt |
1 -3 jalapeno pepper, finely chopped (i seed the jalapenos, then dice, if you like your salsa extra spicy you can always leave in the seed) (optional) |
Directions:
1. 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.
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