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Recipe: Vegetable salsa

Serves 16

Medically reviewed on Oct 5, 2017

Dietitian 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.


  • 1 cup diced zucchini
  • 1 cup chopped red onion
  • 2 red bell peppers, seeded and diced (about 2 cups)
  • 2 green bell peppers, seeded and diced (about 2 cups)
  • 4 tomatoes, diced (about 2 cups)
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1/4 cup lime juice
  • 1/2 teaspoon salt


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 Size1/2 cup
Carbohydrate5 g
Cholesterol0 mg
Fiber1 g
Protein1 g
Sodium79 mg
Monounsaturated Fat0 g
Saturated Fat0 g
Total Fat0 g

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