- 2 cups zucchini (diced)
- 1 cup onion (diced)
- 1 red bell pepper (diced)
- 1 yellow pepper (diced)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 cup cilantro (chopped)
- 1/4 cup lime juice
- few dashes hot sauce to taste
- salt and pepper to taste
Heat oil in non-stick skillet over medium-high heat. Add onion and peppers. Cook until onion is opaque, or about a minute.
Add zucchini, garlic, cumin, oregano, salt and pepper. Cook for an additional five minutes or until zucchini is cooked.
Add to bowl, stir in lime juice, cilantro and hot sauce.
Refrigerate for at least four hours to meld flavours together.
Salsa can be left chunky or lightly pulsed in food processor until coarsely chopped.
Place in bowl and serve with tortilla chips.
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