Zucchini Tomato Salsa - cooking recipe

Ingredients

1 cup seeded chopped tomato
1/2 cup diced zucchini
1/2 cup chopped red bell pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
tortilla chips

Preparation

In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated).
Serve with tortilla chips.