Salsa, Dip, & Relish Recipes
Veggie Salsa and Chips
Makes about 3 cups

Ingredients

• 2 - cups eggplant, peeled
• 1 - cup zucchini, diced
• 1 - cup red bell pepper, diced
• 1 - cup green bell pepper, diced
• 2 - large garlic cloves, minced
• 1 - large tomato
• 1 - teaspoon salt
• 1/2 - teaspoon coarsely ground black pepper
• 2 - Tablespoons apple cider vinegar
• 1 - Tablespoon dried basil leaves
• 2 - Tablespoons olive oil
• 1 - teaspoon dried thyme leaves
• 1/2 - teaspoon sugar

Directions

1. Sauté eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. 
2. Add tomato, salt, pepper, vinegar, basil, olive oil, thyme and sugar. 
3. Cook for 4 to 5 minutes until vegetables are tender crisp. 
4. Cool. 
5. Place in glass or plastic container and refrigerate, covered, up to 7 days. 
6. Serve with pita chips or toasted bread crumbs.