Description
Zucchini Salsa is a vibrant and refreshing condiment that brings together the best of summer flavors. This homemade salsa features a delightful blend of fresh zucchini, tomatoes, and peppers, creating a perfect balance of sweet and spicy. Ideal for dipping with tortilla chips, topping grilled meats, or enhancing your favorite tacos, this versatile recipe is a must-have in your pantry. With easy preparation and the option to can for year-round enjoyment, you can savor the tastes of summer whenever you desire. Plus, customizing the heat level ensures every bite suits your palate perfectly.
Ingredients
Scale
- 12 cups grated zucchini
- 2 cups diced onion
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 3–4 jalapeño peppers (diced)
- 12 cups fresh tomatoes (chopped)
- 1½ – 2½ tbsp red chili peppers
- 1 tbsp mustard seeds
- 2 cups white vinegar
- 3 1/2 tbsp canning salt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 1/2 cups brown sugar (light)
Instructions
- Grate the zucchini and optionally cover it with pickling salt; let it sit overnight or for several hours in the refrigerator.
- Drain and rinse the zucchini well to remove excess salt.
- Chop onions, tomatoes, and peppers.
- In a large stock pot, combine all vegetables along with spices and vinegar; bring to a boil over medium-high heat.
- Reduce heat and simmer for 45 minutes to an hour until thickened.
- Ladle hot salsa into prepared jars and seal.
- Process in a water bath canner for about 15-20 minutes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 6g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg