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Technicolour Summer Salsa
Makes 12


Place all the ingredients in a bowl and gently toss to combine. Cover and store in the fridge until needed. Can be made a few hours in advance. Gently toss the salsa before serving.

Recipe Options: If you don’t care for cilantro, replace it with an equal amount of sliced green onion. Instead of green zucchini, use yellow zucchini, when it is available. To give the salsa a pleasing, smoky and spicy flavour, replace the fresh jalapeno called for in the recipe with one or two finely chopped chipotle peppers. Chipotle peppers are smoked jalapeno peppers that are sold in tins in the Mexican food aisle. Store the unused peppers in a tightly-sealed jar in the fridge.

This salsa, beyond serving it with tortilla chips for dunking, could also act as a condiment when spooned alongside some of the tasty Mexican-style entrées found in our website recipe collection, such as Halibut Tacos, Prawn Fajitas, or Vegetarian Quesadillas.

  • 3 ripe medium tomatoes, finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced yellow bell pepper
  • 1/2 cup finely diced orange bell pepper
  • 1 cup finely diced zucchini
  • 1 garlic clove, crushed
  • 1 jalapeno pepper, halved, seeds removed, flesh finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tsp. ground cumin
  • 1 tsp. sugar
  • Salt to taste