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<p><strong>Dietitian's tip: </strong>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.&nbsp;</p>
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<p><strong>Number of servings: </strong>Serves 16&nbsp;</p>
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<p><strong>1 cup diced zucchini&nbsp;</strong></p>
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<p><strong>1 cup chopped red onion&nbsp;</strong></p>
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<p><strong>2 red bell peppers, seeded and diced (about 2 cups)&nbsp;</strong></p>
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<p><strong>2 green bell peppers, seeded and diced (about 2 cups)&nbsp;</strong></p>
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<p><strong>4 tomatoes, diced (about 2 cups)&nbsp;</strong></p>
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<p><strong>2 garlic cloves, minced&nbsp;</strong></p>
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<p><strong>1/2 cup chopped fresh cilantro&nbsp;</strong></p>
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<p><strong>1 teaspoon ground black pepper&nbsp;</strong></p>
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<p><strong>2 teaspoons sugar&nbsp;</strong></p>
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<p><strong>1/4 cup lime juice&nbsp;</strong></p>
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<p><strong>1/2 teaspoon salt&nbsp;</strong></p>
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<p>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. <br><br></p>
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<p>By Mayo Clinic Staff at https://www.mayoclinic.org/ healthy-lifestyle/recipes/vegetable-salsa/rcp-20049846 </p>
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