Veggie Salsa

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.

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. It’s as simple as that!

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