2009 Zucchini Salsa

By boandozzy

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.

Originally published as Zucchini Salsa in Healthy Cooking August/September 2008, p35

Ingredients

• 5 cups shredded zucchini (about 5 medium)
• 4 medium tomatoes, peeled, seeded and chopped
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 small sweet red pepper, chopped
• 1/2 cup packed brown sugar
• 1 jalapeno pepper, seeded and finely chopped
• 1 cup white vinegar
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 3 teaspoons ground mustard
• 2-1/4 teaspoons salt
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon each ground cumin, nutmeg and turmeric
• 1/2 teaspoon pepper

Preparation

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.

Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Yield: 7 cups.