Ingredients
1 cup seeded chopped tomatoes1/2 cup diced zucchini1/2 cup chopped sweet red pepper1 small onion, diced1 tablespoon brown sugar2 teaspoons lime juice2 teaspoons cider vinegar1 teaspoon chopped seeded jalapeno pepper1 garlic clove, minced1/2 teaspoon ground cumin1/8 teaspoon salt1/8 teaspoon pepperTortilla chips
Preparation
In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.
