ZUCCHINI PICO DE GALLO SALSA
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
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.