#2,718: Zucchini Pico de Gallo Salsa

This pico/salsa recipe is such a great summer time recipe that uses summer fresh vegetables!  I can't wait to make this again once I have zucchini and tomatoes picked right from my garden.  I was afraid it would be a little too hot for my liking so I cut out the poblano pepper.  Next time I'm going to add in some bell pepper...cucumber might be good too!  I think this would be great on top of grilled chicken (or probably fish if I ate that) too!  

2 large tomatoes, chopped

1 medium zucchini, finely chopped

1 poblano pepper, seeded and chopped (I omitted although next time I'll probably throw a bell pepper into this instead)

1/2 cup chopped onion

1 seeded and diced jalapeno pepper, optional

2 tablespoons minced fresh cilantro

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons lime juice

Combine first nine ingredients. Add lime juice; toss to coat.  Cover and refrigerate at least 1 hour.