ZUC­CHINI PICO DE GALLO SALSA

Taste of Home - - Cook Smart -

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

Prep: 20 min. + chill­ing Makes: 4¹ ₂ cups •

2 large toma­toes, chopped 1 medium zuc­chini, finely chopped 1 poblano pep­per, seeded and chopped ¹₂ cup chopped onion 1 seeded and diced jalapeno

pep­per, op­tional

2 Tbsp. minced fresh cilantro 2 gar­lic cloves, minced ¹₂ tsp. salt ¹₄ tsp. pep­per 3 Tbsp. lime juice

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

Per ¹ ₄ cup: 10 cal., 0 fat (0 sat. fat), 0 chol., 68mg sod., 2g carb. (1g sug­ars, 1g fiber), 0 pro.

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