Zucchini Salsa Recipe
This fresh and zesty Zucchini Salsa combines the mild crunch of zucchini with the vibrant flavors of tomatoes, jalapeno, and cilantro. Perfect as a healthy and flavorful dip for tortilla chips or a topping for your favorite Mexican dishes, this salsa offers a low-calorie, gluten-free alternative to traditional tomato salsa with a refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3.5 cups 1x
- Category: Dip, Sauce
- Method: No-cook, Food Processor
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 medium zucchini, ends trimmed and sliced into large chunks
- 4 plum tomatoes, quartered
- 1 small onion, quartered
- 1 jalapeno pepper, stem, seeds, and membranes removed
- 2 garlic cloves
- ¼ cup fresh cilantro
- 2 tablespoons lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon pepper
Instructions
- Prepare Ingredients: Start by trimming the ends of the zucchini and slicing it into large chunks. Quarter the plum tomatoes and onion, remove the stem, seeds, and membranes from the jalapeno pepper, and peel the garlic cloves. Gather the fresh cilantro and measure out the lime juice along with your spices.
- Combine in Food Processor: Place all the prepared ingredients into the bowl of a large food processor. Secure the lid properly to avoid spills during processing.
- Pulse to Desired Consistency: Pulse the mixture in 1-second bursts until you achieve your preferred salsa texture. For a chunky salsa, pulse less; for a smoother salsa, pulse more.
- Serve Instantly or Store: Transfer the salsa to a serving bowl and enjoy immediately with tortilla chips. Alternatively, store in a tightly sealed container in the refrigerator for 3 to 5 days.
Notes
- Yield: This recipe makes about 3.5 cups of salsa.
- Storage: Keep homemade salsa refrigerated in a sealed container for up to 5 days. It can also be frozen for up to 3 months, though the texture will soften and some water may separate upon thawing.
- Alternative Preparation: If you don’t have a food processor, you can finely dice the ingredients and mix together for a chunkier salsa.
Nutrition
- Serving Size: 2 tablespoons (approximately 30g)
- Calories: 10
- Sugar: 1.5g
- Sodium: 140mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: Zucchini salsa, fresh salsa, low-calorie dip, gluten-free salsa, Mexican salsa, healthy salsa recipe
Find it online: https://bakedbylisa.com/zucchini-salsa-recipe/
