Zesty Garden Zucchini Salsa
This Zesty Garden Zucchini Salsa combines the best flavors from fresh garden veggies to create a thick, crunchy salsa with a delightful balance of sweetness and heat. Perfect for canning, it’s not only a spread but a versatile condiment that can elevate tacos, nachos, or even grilled meats. Each bite brings the refreshing taste of zucchini paired with sweet onions and colorful bell peppers, finishing with a subtle yet exhilarating heat from jalapeños and banana peppers. Adjust the heat with additional jalapeños or red pepper flakes, and add more ripe tomatoes to achieve your desired consistency. A recipe cherished in the kitchens of Michele Harvey Thornburg and Tona Thornburg Court, enjoy the essence of summer all year round with this vibrant salsa.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Zucchini
18 - 24 cups (chopped fine)
Sweet White Onions
8 medium (chopped fine)
Green Bell Peppers
2 (chopped fine, remove veins and seeds)
Red Bell Peppers
2 (chopped fine, remove veins and seeds)
Jalapeño Peppers
10 - 12 small (chopped fine, with seeds)
Banana Peppers
3 - 4 (chopped fine, with seeds)
Minced Garlic
2 tablespoons
Pickling Salt
1/2 cup + 2 tablespoons
Dry Mustard
4 tablespoons
Garlic Powder
2 tablespoons
Cumin
2 tablespoons
White Vinegar
4 cups
Brown Sugar
2 cups
Red Pepper Flakes
2 tablespoons
Ground Black Pepper
2 teaspoons
Ripe Tomatoes
6 - 8 cups (chopped)
Tomato Paste
24 ounces
Instructions
1
Day One: In a large bowl or stainless steel pan, combine the chopped zucchini, onions, green and red bell peppers, jalapeño peppers, banana peppers, and minced garlic. Sprinkle with 1/2 cup of pickling salt, mixing well to ensure everything is evenly coated. Cover the mixture and let it sit overnight at room temperature, allowing the flavors to meld.
2
Important: Avoid using aluminum containers for soaking to prevent reactions with the salt. The mixture will release moisture, so a speckle ware or stainless steel pot is ideal for soaking and cooking.
3
Day Two: Rinse the zucchini mixture thoroughly under cold water, draining well to remove excess moisture. Transfer the mixture into a large cooking pot. Add in the dry mustard, garlic powder, cumin, white vinegar, brown sugar, red pepper flakes, the additional 2 tablespoons of pickling salt, ground black pepper, chopped tomatoes, and tomato paste. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir frequently, allowing it to cook for approximately 15 minutes, ensuring it doesn't stick or burn.
4
Once cooked, pour the hot salsa into sterilized mason jars, leaving some headspace. Seal the jars tightly and process them in a water bath for 15 minutes to ensure proper preservation. Allow to cool completely before storing them in a cool, dark place.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Garden Zucchini Salsa?
It is a thick and crunchy salsa that combines garden vegetables with a balance of sweetness and heat, perfect for canning.
What is the primary ingredient in this salsa?
The main ingredient is zucchini, requiring 18 to 24 cups chopped fine.
How many onions are needed for this recipe?
You will need 8 medium sweet white onions, chopped fine.
What types of bell peppers are used?
The recipe calls for 2 green bell peppers and 2 red bell peppers, with veins and seeds removed.
How many jalapeño peppers should I add?
Use 10 to 12 small jalapeño peppers, chopped fine with the seeds included for heat.
Are banana peppers included in the ingredients?
Yes, 3 to 4 banana peppers, chopped fine with seeds, are included.
Why is pickling salt used in this recipe?
Pickling salt is used to coat the vegetables overnight to draw out moisture and for seasoning during the cooking process.
How long do the vegetables need to sit before cooking?
The chopped vegetables should be mixed with salt and allowed to sit overnight at room temperature.
Can I use an aluminum pot for this recipe?
No, you should avoid aluminum containers to prevent chemical reactions with the salt; stainless steel or speckle ware is ideal.
Do I need to rinse the vegetables after the overnight soak?
Yes, on day two, rinse the zucchini mixture thoroughly under cold water and drain well.
What liquid is used as the base for the salsa?
The base uses 4 cups of white vinegar.
How much sugar is in the Zesty Garden Zucchini Salsa?
The recipe requires 2 cups of brown sugar.
What spices provide the flavor profile?
Flavor is provided by dry mustard, garlic powder, cumin, red pepper flakes, and ground black pepper.
How much tomato paste is required?
The recipe calls for 24 ounces of tomato paste.
Can I adjust the consistency of the salsa?
Yes, you can add more ripe tomatoes to achieve your desired consistency.
How long should the salsa be simmered?
After bringing the mixture to a boil, reduce the heat and simmer for approximately 15 minutes.
How is the salsa preserved?
Pour the hot salsa into sterilized mason jars and process them in a water bath.
How long is the water bath processing time?
The jars should be processed in the water bath for 15 minutes.
Where should the finished jars be stored?
Once cooled, store the jars in a cool, dark place.
What can I serve with this zucchini salsa?
It is excellent with tacos, nachos, or grilled meats.
Is this recipe suitable for spicy food lovers?
Yes, it offers an exhilarating heat that can be further increased with more jalapeños or red pepper flakes.
How much minced garlic is needed?
The recipe uses 2 tablespoons of minced garlic.
How much garlic powder is used?
In addition to minced garlic, 2 tablespoons of garlic powder are added.
What is the quantity of cumin used?
The recipe calls for 2 tablespoons of cumin.
How many cups of ripe tomatoes are needed?
You will need 6 to 8 cups of chopped ripe tomatoes.
What is the texture of this salsa?
The salsa is thick and crunchy thanks to the finely chopped garden vegetables.
How much red pepper flakes should be added?
The recipe includes 2 tablespoons of red pepper flakes.
How much pickling salt is used in total?
The recipe uses 1/2 cup for the soak and an additional 2 tablespoons during cooking.
Who are the creators of this recipe?
This recipe is a cherished favorite from Michele Harvey Thornburg and Tona Thornburg Court.
Is the salsa better the longer it sits?
Yes, letting it sit overnight on day one is crucial for the flavors to meld effectively.