Zucchini Salsa (Canned)

Jun 02, 2023June 2, 20230 1
Tasty Zucchini Salsa (Canned) for a Party Night
in Appetizer

Prep

60 min

Cook

45 min

Ready In

105 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

18 -24 cups zucchini , chopped fine
8 medium sweet white onions , chopped fine
2 green bell peppers , chopped fine ( remove veins and seeds )
2 red bell peppers , chopped fine ( remove veins and seeds )
10 -12 small jalapeno peppers , chopped fine with seeds
3 -4 banana peppers , chopped fine with seeds
2 tablespoons minced garlic
1/2 cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

Nutrision Information

Servings Per Recipe
24
Calories
45
Sugar
10g
Fat
0.2g
Zucchini salsa is a twist on the classic tomato salsa, with a subtle sweetness and a bit of heat from the peppers. It is a versatile condiment that can be used as a dip, spread, or topping. Canning the salsa preserves the flavor and texture of the vegetables, making it a great pantry item to have on hand for a quick and easy appetizer or snack. This recipe yields enough salsa to share with friends and family, or to enjoy as a snack on its own.

Instructions

1.In a large bowl, combine chopped zucchini, onions, bell peppers, jalapeno peppers, banana peppers, minced garlic, and pickling salt.
2.Stir well and let it sit for at least 3 hours.
3.Drain out the excess water and transfer the vegetable mixture to a large pot.
4.Add in dry mustard, garlic powder, cumin, white vinegar, brown sugar, red pepper flakes, black pepper, chopped tomatoes, and tomato paste.
5.Bring the mixture to a boil over medium heat and simmer for 30 minutes, stirring occasionally.
6.Remove the pot from heat and ladle the salsa into sterilized jars.
7.Use a canner or a large pot to process the jars in boiling water for 15 minutes.
8.Let the jars cool and store in a cool, dark place.

PROS

This zucchini salsa is a great way to use up excess zucchini from your garden or local farmer’s market.

It is low in fat and sugar, making it a healthy snack or appetizer option.

Canning the salsa makes it a great pantry staple for impromptu parties or get-togethers.

CONS

The recipe calls for a lot of chopping, which can be time-consuming.

Canning can be a daunting task for beginners, so make sure to follow proper sterilization and processing procedures to avoid spoilage or contamination.

HEALTH & BENEFITS

Zucchini is a low-calorie food that is high in nutrients such as vitamin A, vitamin C, and potassium.
Jalapeno peppers and red pepper flakes contain capsaicin, which has been shown to boost metabolism and reduce inflammation.

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