Summer Squash Salsa
- Number of Servings: 28
Ingredients
2 cups zucchini, shredded2 cups yellow squash, shreddedSweet corn, 1 large ear1 can black beans, rinsed and drained1 green bell pepper, chopped1 red bell pepper, chopped1 medium onion, chopped1/2 cup brown sugar1 cup vinegar (I used cider vinegar)8 ounces tomato sauce2 tablespoons tomato paste3 tsp garlic, minced3 tsp ground mustard2-1/4 tsp salt3/4 tsp crush red pepper flakes1/2 tsp each garlic powder, nutmeg, turmeric, ground cumin and pepper
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats or whatever you like your salsa on!
Serving Size: 28 servings, 1/4-cup each
Number of Servings: 28
Recipe submitted by SparkPeople user REHMJB.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats or whatever you like your salsa on!
Serving Size: 28 servings, 1/4-cup each
Number of Servings: 28
Recipe submitted by SparkPeople user REHMJB.
Nutritional Info Amount Per Serving
- Calories: 46.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 305.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.6 g
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