Zesty Zucchini Tomato Salsa
Transform surplus zucchini into a delicious, flavorful salsa that tastes just like the classic tomato salsa you love! This Zesty Zucchini Tomato Salsa blends the freshness of summer with a perfect balance of heat from jalapeños and cayenne peppers. The recipe uses ripe tomatoes as the base, making it safe for canning in a water bath while adding shredded zucchini for extra nutrition and bulk. Ideal for chips, tacos, or as a topping for grilled meats, this salsa is a versatile addition to your pantry. Just a tip: don plastic gloves when handling the hot peppers to avoid any burning sensation. Gather your friends for a canning party and enjoy the bounty of your gardens all year round!
N/A
Servings
46
Calories
16
Ingredients
Ingredients
Zucchini
1 large (shredded)
Tomatoes
10 cups (peeled and roughly chopped)
Onions
2 (diced)
Anaheim chilies
2 (seeded and diced)
Jalapeno peppers
4 (seeded and diced)
Fresh cayenne peppers
2 (seeded and diced)
Garlic
5 teaspoons (about 4 large cloves, minced)
Tomato paste
12 ounces
Canning salt
1 tablespoon (to taste)
Cumin
1 tablespoon
Ground mustard
1 teaspoon
Nutmeg
1/2 teaspoon
Black pepper
1 teaspoon
Sugar
2 tablespoons (can use brown sugar or agave syrup to taste)
Cornstarch
1 tablespoon
White vinegar
3/4 cup
Instructions
1
Start by shredding the zucchini and set it aside.
2
In a large stockpot, combine the shredded zucchini, peeled and roughly chopped tomatoes, diced onions, diced Anaheim chilies, diced jalapeño peppers, diced cayenne peppers, minced garlic, tomato paste, canning salt, cumin, ground mustard, nutmeg, black pepper, and sugar.
3
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.
4
In a small bowl, mix the cornstarch with about 2 tablespoons of vinegar until smooth. Pour this mixture into the pot.
5
Add the remaining vinegar to the pot, stirring continuously, until the salsa thickens to your desired consistency. If you prefer a thicker salsa, you can add additional cornstarch mixed with vinegar gradually.
6
Once thickened, ladle the hot salsa into sterilized pint jars, leaving 1/2-inch headspace.
7
Wipe the rim of each jar with a clean cloth to ensure a proper seal, then place the lids on.
8
Process the jars in a boiling water bath for 10-15 minutes. Adjust the processing time based on your altitude, as recommended by The National Center for Home Food Preservation.
9
Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
Nutrition Information
10g
Carbs
1.14g
Fiber
0.71g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Zucchini Tomato Salsa?
It is a flavorful salsa that transforms surplus zucchini and ripe tomatoes into a versatile condiment perfect for chips, tacos, or grilled meats.
How many ingredients are in this recipe?
There are 16 total ingredients used in this recipe.
Is this recipe suitable for canning?
Yes, it is designed for water bath canning using sterilized pint jars.
How many calories are in a serving of this salsa?
Each serving contains 46 calories.
What is the carbohydrate content?
There are 10g of carbohydrates per serving.
Is this recipe vegetarian?
Yes, this salsa is categorized as a vegetarian recipe.
What peppers are used to provide the heat?
The heat comes from a combination of Anaheim chilies, jalapeño peppers, and fresh cayenne peppers.
How much zucchini is required?
The recipe calls for 1 large shredded zucchini.
How many tomatoes do I need to prepare?
You will need 10 cups of peeled and roughly chopped tomatoes.
How should I handle the hot peppers?
It is recommended to wear plastic gloves when handling the hot peppers to avoid any burning sensation on your skin.
What type of vinegar is used?
The recipe requires 3/4 cup of white vinegar.
Can I substitute the sugar?
Yes, you can use brown sugar or agave syrup to taste instead of white sugar.
What is the purpose of cornstarch in the recipe?
Cornstarch is used as a thickening agent to achieve the desired salsa consistency.
How much garlic is included?
The recipe uses 5 teaspoons of minced garlic, which is approximately 4 large cloves.
How long should the jars be processed in the water bath?
The jars should be processed for 10-15 minutes, adjusted for your specific altitude.
How much headspace should be left in the jars?
You should leave 1/2-inch of headspace when filling the pint jars.
What spices are used for seasoning?
The salsa is seasoned with cumin, ground mustard, nutmeg, black pepper, and canning salt.
How much tomato paste is needed?
The recipe requires 12 ounces of tomato paste.
How many onions are used?
Two diced onions are included in the mixture.
What is the fiber content per serving?
There is 1.14g of fiber per serving.
What should I do before sealing the jars?
Wipe the rim of each jar with a clean cloth to ensure a proper seal before placing the lids on.
How do I prepare the zucchini?
The zucchini should be shredded before being added to the stockpot.
Can I adjust the thickness of the salsa?
Yes, if you prefer a thicker salsa, you can gradually add more cornstarch mixed with vinegar.
Is canning salt necessary?
The recipe calls for 1 tablespoon of canning salt, which is preferred for preserving clarity in canned goods.
How many jalapeño peppers are used?
The recipe uses 4 seeded and diced jalapeño peppers.
Where can I find altitude adjustment recommendations?
Consult the National Center for Home Food Preservation for specific altitude-based processing times.
How much sugar is in the recipe?
There is 0.71g of sugar per serving.
What is the first step in the instructions?
The first step is to shred the zucchini and set it aside.
How should the jars be cooled?
Let them cool completely on a clean towel or cooling rack after removing them from the water bath.
What are the primary tags for this recipe?
The tags include salsa, canning, zucchini recipes, tomato salsa, summer recipes, spicy salsa, and vegetarian.