Zucchini Salsa
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Zucchini Salsa might be a recipe you should try. One serving contains 34 calories, 1g of protein, and 0g of fat. For 29 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 28. A few people made this recipe, and 50 would say it hit the spot. It works best as a hor d'oeuvre, and is done in roughly 1 hour and 20 minutes. A mixture of pepper, canned tomato sauce, white vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa, Zucchini with Salsa, and Zucchini Salsa Verde.
Servings: 28
Preparation duration: 35 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 cup packed brown sugar
1 can (8 ounces) tomato sauce
3 garlic cloves, minced
1/2 teaspoon garlic powder
2 medium green peppers, chopped
1/2 teaspoon each ground cumin, nutmeg and turmeric
3 teaspoons ground mustard
1 jalapeno pepper, seeded and finely chopped
2 medium onions, chopped
1/2 teaspoon pepper
1 small sweet red pepper, chopped
3/4 teaspoon crushed red pepper flakes
2-1/4 teaspoons salt
2 tablespoons tomato paste
4 medium tomatoes, peeled, seeded and chopped
1 cup white vinegar.jpg)
5 cups shredded zucchini (about 5 medium)
Equipment:
dutch oven
Cooking instruction summary:
Directions In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally. Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Yield: 7 cups. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Zucchini Salsa in Healthy CookingAugust/September 2008, p35 Nutritional Facts 1/4 cup equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 233 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
2. Cool to room temperature. Cover and refrigerate until chilled.
3. Serve with your favorite snack chips or grilled meats.
Nutrition Information:
covered percent of daily need
