Summer Vegetable Salsa
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Tomatoes are a good source of vitamin A and are also high in vitamin C and lycopene. Store uncut tomatoes at room temperature for best taste.

Fresh Vegetable Salsa
Yield: 6 servings

Ingredients:

  • 1 medium zucchini, gently rubbed under cold running water, diced
  • 1 medium white onion, scrubbed with clean vegetable brush under running water, diced
  • 3 Roma tomatoes, gently rubbed under cold running water, diced
  • 1 Jalapeno pepper (optional), scrubbed dwith clean vegetable brush under running water, minced
  • 4 garlic cloves, minced
  • ½ cup fresh cilantro or parsley, gently rubbed under cold running water, chopped
  • ½ teaspoon salt (optional)
  • 1/4 cup lime juice

Directions:

  1. Wash hands with soap and water.
  2. Put zucchini, onion and tomatoes in a medium bowl.
  3. Because the jalapeno can burn the skin, an adult should remove the seeds and mince it. Mince the garlic. Add jalapeno and garlic to the tomato mixture.
  4. Add cilantro, salt, and lime juice to the tomato mixture. Stir well.
  5. Chill in the refrigerator at least 30 minutes before serving.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 25
  • Total Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 198mg
  • Total Carbohydrates 6g
  • Fiber 1g
  • Total Sugars 3g
  • Protein 1g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 0%
  • Potassium 4%