Zucchini Salsa
Make a batch of zucchini salsa in 10 minutes or less. It's packed with fresh summer flavor and makes the perfect appetizer for your next party!
Servings: 28 servings
Calories: 5kcal
Ingredients
- 1 medium zucchini, ends trimmed and sliced into large chunks
- 4 plum tomatoes, quartered
- 1 small onion, quartered
- 1 jalapeno pepper, stem, seeds, and membranes removed
- 2 garlic cloves
- ¼ cup fresh cilantro
- 2 tablespoons lime juice, juice of 1 lime
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon pepper
Instructions
- In the bowl of a large food processor, add all ingredients.
- Pulse in 1 second bursts until desired consistency is achieved.
- Serve with tortilla chips.
Recommended Equipment
Notes
- This recipe makes about 3.5 cups of salsa.
- Homemade salsa will keep for about 3 to 5 days in a tightly sealed container in the refrigerator. Salsa can be frozen (texture will be soft and a little water upon thawing) for up to 3 months.
- Don't have a food processor? Use a blender or dice ingredients and stir together for a chunky salsa.
Nutrition Estimate
Serving: 2tablespoons | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 43mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg