Description
Zucchini Salsa is a sweet, tangy, and spicy garden salsa made with grated zucchini, fresh tomatoes, peppers, vinegar, brown sugar, and warm spices. It is perfect for canning, serving with chips, or adding bold flavor to tacos, grilled meats, eggs, and simple weeknight meals.
Ingredients
Scale
- 12 cups grated zucchini
- 2 cups diced onion
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 to 4 jalapeño peppers, diced
- 12 cups fresh tomatoes, chopped
- 3 1/2 tablespoons canning salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 1/2 to 2 1/2 tablespoons red chili peppers
- 1 tablespoon mustard seeds
- 1 1/2 cups light brown sugar
- 2 cups white vinegar
Instructions
- Grate the zucchini and place it in a large bowl.
- If desired, sprinkle the zucchini with canning salt and refrigerate it for several hours or overnight to draw out extra moisture.
- Drain and rinse the zucchini well if you salted it ahead of time.
- Dice the onions, tomatoes, jalapeños, green bell pepper, and red bell pepper.
- Place the grated zucchini, tomatoes, onions, and peppers in a large stockpot over medium-high heat.
- Add the turmeric, cumin, garlic powder, black pepper, red chili peppers, mustard seeds, brown sugar, and white vinegar.
- Stir well and bring the mixture to a full boil.
- Reduce the heat to medium and simmer for 45 minutes to 1 hour, stirring occasionally, until the salsa thickens.
- Continue cooking longer if the tomatoes release extra liquid and the salsa looks too thin.
- Ladle the hot salsa into hot jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, add lids and rings, and tighten until fingertip tight.
- Process pint jars in a boiling water bath canner for 15 minutes or quart jars for 20 minutes.
- Remove the jars carefully and let them cool undisturbed before checking the seals.
Notes
- For a milder salsa, reduce the jalapeños and use the lower amount of red chili peppers.
- For a hotter salsa, add the full amount of red chili peppers or include more jalapeño seeds.
- If you skip salting the zucchini ahead of time, simmer the salsa longer to remove excess liquid.
- Store sealed jars in a cool, dark pantry and refrigerate after opening.
- Always follow safe water bath canning practices and discard any jar that does not seal properly.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 6
- Sodium: 250
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 0