Zucchini Salsa
Elevate your summer gatherings with this delightful Zucchini Salsa! Bursting with fresh flavors, this easy-to-make salsa combines the sweetness of zucchini and ripe tomatoes with the perfect amount of spice. Ideal for dipping chips, topping tacos, or serving alongside grilled meats, it’s a versatile addition to any meal. Plus, it’s a fantastic way to preserve your garden harvest! Enjoy a taste of summer all year round with this zesty salsa that can be customized to suit your heat preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 10 servings 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 12 cups grated zucchini
- 2 cups diced onion
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 3–4 jalapeno peppers (diced)
- 12 cups fresh tomatoes (chopped)
- 1 1/2 cups brown sugar
- 2 cups white vinegar
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 1/2 – 2 1/2 tbsp red chili peppers
- 1 tbsp mustard seeds
Instructions
- Grate the zucchini and optionally cover it with pickling salt overnight to draw out moisture.
- Drain and rinse the zucchini thoroughly.
- Dice onions, tomatoes, and both green and red peppers.
- In a large stock pot over medium-high heat, combine all ingredients.
- Stir in spices and vinegar; bring to a boil while stirring occasionally.
- Reduce heat and let it simmer for about 45 minutes to an hour until thickened.
- Ladle hot salsa into prepared jars with headspace; clean rims before sealing.
- Process in a water bath canner for 15 minutes for pints or 20 minutes for quarts.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 70
- Sugar: 10g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipesbyaurora.com/zucchini-salsa/