Summer Vegetable Salsa

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Summer vegetable salsa video:

Availability of peppers in Delaware: July – September

Summer Vegetable Salsa

Makes 4 servings



  • 1 medium zucchini
  • 1 medium white onion
  • 3 Roma tomatoes
  • 1 jalapeño pepper (optional)
  • 4 cloves garlic
  • 1/2 cup fresh cilantro or parsley (chopped)
  • 1/2 teaspoon salt
  • 1/4 cup lime juice



  1. Rinse all vegetables and herbs under cool running water before cutting or eating.
  2. Dice zucchini, onion, and tomatoes into small pieces and put into medium bowl.
  3. Because the jalapeño can burn the skin, an adult should remove the seeds and mince it. Mince the garlic. Add the seeded and minced jalapeño and garlic to the tomato mixture. 
  4. Add cilantro, salt, and lime juice to the tomato mixture. Stir well.
  5. Chill in the refrigerator for at least 30 minutes before serving.



  • Caution: When handling hot peppers, the oils can cause burning and skin irritation. You can wear clean kitchen gloves or wash hands thoroughly after preparing. KEEP HANDS AWAY FROM EYES!
  • You can grill the vegetables before dicing and adding them to the salsa for a different flavor.
  • Instead of zucchini, you could use 1 cup of yellow squash or cucumber.
  • Add watermelon, peaches, or pineapple for a fruity summer salsa.
  • Serve with cut-up vegetables or whole wheat pita chips, or on top of grilled chicken or fish