Zucchini Pico de Gallo Salsa

This fresh Zucchini Pico de Gallo Salsa is a tasty way to use up extra squash, and just look at that great color! The recipe is flexible and can be modified to use what you have, add or subtract depending upon what's on hand. While intended as a snack, I can see this served with grilled chicken or easily topping some beans as a meal. And don't hesitate to make a nice big batch folks, leftovers can be stirred into hot rice for a quick side dish. This is what summer is all about:@)

  

Zucchini Pico de Gallo Salsa-adapted from Taste of Home
2 large tomatoes, chopped-I had some grape tomatoes
1 medium zucchini, finely chopped-aim for about 1/4", I used green and yellow
1 poblano pepper, diced-I subbed red bell pepper
1/2 C onion, chopped
1 jalapeno, seeded and diced, optional-I had a little leftover in the fridge and tossed it in
2 Tblsp minced cilantro-I used parsley, one of my crew isn't fond of cilantro
2 cloves garlic, finely minced
1/2 tsp salt-I used lemon pepper seasoning
1/4 tsp pepper
3 Tblsp lime juice-I mixed lime and lemon
a few shakes of cumin-my addition

1. Mix everything and let mingle in the fridge for at least one hour.
2. Serve with tortilla chips.

Whip up a fresh salsa and have a happy day:@)

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