By Mayo Clinic Staff

Dietitian's tip:

Store-bought salsa can have as much as 600 milligrams (mg) sodium in 1/2 cup. This version has only 79 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.

Number of servings

Serves 16

Ingredients

  1. 1 cup diced zucchini
  2. 1 cup chopped red onion
  3. 2 red bell peppers, seeded and diced (about 2 cups)
  4. 2 green bell peppers, seeded and diced (about 2 cups)
  5. 4 tomatoes, diced (about 2 cups)
  6. 2 garlic cloves, minced
  7. 1/2 cup chopped fresh cilantro
  8. 1 teaspoon ground black pepper
  9. 2 teaspoons sugar
  10. 1/4 cup lime juice
  11. 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.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Total carbohydrate 5 g
  • Dietary fiber 1 g
  • Sodium 79 mg
  • Saturated fat 0 g
  • Total fat 0 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 1 g
  • Monounsaturated fat 0 g
  • Calories 24
  • Total sugars 2 g
  • Added sugars 0 g
Oct. 05, 2017