Recipe: Vegetable salsa
Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium — 150 milligrams in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
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Serves:
16
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Ingredients
1 cup diced zucchini
1 cup chopped red onion
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
4 tomatoes, diced
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar
1/4 cup lime juice
1 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
Calcium:
12 mg
Carbohydrate:
5 g
Cholesterol:
0 mg
Fiber:
1 g
Monounsaturated fat :
0 g
Potassium:
174 mg
Protein:
1 g
Saturated fat:
0 g
Sodium:
150 mg
Total fat:
0 g
Content last updated
2005-01-01
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