What does Zucchini Salsa taste like?

Zucchini Salsa has a sweet, tangy, smoky, and moderately spicy flavor. Zucchini itself is mild, so it absorbs the flavors of tomatoes, peppers, vinegar, cumin, garlic, cilantro, and other seasonings. Brown sugar balances the acidity, while jalapeños provide heat. Liquid smoke adds another layer of savory, smoky flavor. The finished salsa is chunky and vegetable-forward, making it somewhat similar to a cross between traditional tomato salsa and a flavorful garden relish.

Can I make Zucchini Salsa less spicy?

Yes. If you are making Zucchini Salsa strictly for refrigerator use, you can adjust the peppers according to your preferred heat level. When following the referenced recipe for canning, its guidance allows the ratio of jalapeño peppers to bell peppers to be changed as long as the same total volume of peppers is maintained. Using more sweet bell pepper and less jalapeño creates a milder result. Remember to wear gloves while preparing jalapeños and avoid touching your eyes or face.

How long does homemade Zucchini Salsa last?

Refrigerated Zucchini Salsa should be stored in a tightly covered container or jar and is best used within about two weeks. Once you open a properly preserved jar, it should also be refrigerated and used within approximately two weeks. Properly processed, sealed jars should be stored in a cool, dark, dry location. For home-canned foods, always follow current guidance from a trusted canning authority regarding processing, storage, seal inspection, and signs of spoilage. You can also freeze the salsa in suitable freezer containers for up to six months, although the vegetables may become softer after thawing.

Easy Zucchini Salsa: Sweet, Smoky & Flavorful

Name: Zucchini Salsa
Prep time: PT-496383H41M34S
Cook time: 30 min
Total time: PT-496383H41M34S
Cuisine: American
Ingredients: 30 cups peeled, shredded zucchini; 12 small onions, shredded (or 6 large onions); 6 green bell peppers, chopped or shredded; 6 red bell peppers, chopped or shredded; 3/4 cup pickling salt; 3 tablespoons dry mustard; 3 tablespoons garlic powder; 3 tablespoons ground cumin; 2 tablespoons red chili powder; 3 tablespoons liquid smoke; 6 cups white vinegar with at least 5% acidity; 2 1/4 cups brown sugar; 2 cups fresh cilantro, chopped; 10 to 15 jalapeño peppers, chopped; 3 teaspoons ground black pepper; 15 to 20 cups ripe tomatoes, chopped with skins on; 3 to 4 tablespoons cornstarch; 3 cans (12 ounces each) tomato paste

Description

Sweet and smoky Zucchini Salsa made with fresh zucchini, ripe tomatoes, bell peppers, jalapeños, cilantro, warm spices, vinegar, and brown sugar. This chunky homemade salsa is perfect for serving with tortilla chips, tacos, burgers, eggs, sandwiches, and more.

Ingredients

Scale

30 cups peeled, shredded zucchini
12 small onions, shredded (or 6 large onions)
6 green bell peppers, chopped or shredded
6 red bell peppers, chopped or shredded
3/4 cup pickling salt
3 tablespoons dry mustard
3 tablespoons garlic powder
3 tablespoons ground cumin
2 tablespoons red chili powder
3 tablespoons liquid smoke
6 cups white vinegar with at least 5% acidity
2 1/4 cups brown sugar
2 cups fresh cilantro, chopped
10 to 15 jalapeño peppers, chopped
3 teaspoons ground black pepper
15 to 20 cups ripe tomatoes, chopped with skins on
3 to 4 tablespoons cornstarch
3 cans (12 ounces each) tomato paste

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Instructions

Combine the shredded zucchini, onions, green bell peppers, red bell peppers, and pickling salt in a very large mixing bowl.
Mix thoroughly, cover, and refrigerate overnight.
The following day, rinse and drain the zucchini mixture thoroughly to remove excess liquid.
Transfer the drained vegetables to a large stockpot.
Add the dry mustard, garlic powder, cumin, red chili powder, liquid smoke, white vinegar, brown sugar, cilantro, jalapeños, black pepper, chopped tomatoes, cornstarch, and tomato paste.
Stir well and bring the mixture to a boil, stirring regularly to prevent scorching.
Reduce the heat and simmer for 15 minutes.
Ladle the hot Zucchini Salsa into prepared hot pint jars, leaving 1/2-inch headspace.
Wipe the jar rims and apply lids and bands according to the manufacturer’s directions.
Process the jars for 15 minutes in a boiling-water-bath canner, adjusting processing as required for altitude and current authoritative canning guidance.
Remove the jars and allow them to cool undisturbed. Check the seals before storing in a cool, dark, dry place.

Notes

The recipe yields approximately 26 pints, with about 8 servings per pint.
Wear food-safe gloves when handling jalapeño peppers and avoid touching your eyes or face.
For safe home canning, do not casually alter the proportions of vegetables, vinegar, or other ingredients that affect acidity and density.
Use white vinegar containing at least 5% acidity.
Leave 1/2-inch headspace in each jar when canning.
Do not blend the salsa before canning because changing its density may affect heat penetration. Blend after opening if a smoother texture is desired.
The balance of jalapeños and bell peppers may be adjusted for heat while keeping the total volume of peppers unchanged when following the referenced canning recipe.
Up to half of the vinegar may be replaced with an equal amount of commercially bottled lemon or lime juice according to the referenced recipe guidance.
Once opened, refrigerate and use within about 2 weeks.
For longer storage without canning, freeze cooled salsa in freezer-safe containers for up to 6 months.
Always follow current authoritative home-canning recommendations, including altitude adjustments and safe processing practices.

Prep Time: Overnight plus approximately 30 minutes
Cook Time: 30 minutes
Category: Salsa
Method: Stovetop and Water-Bath Canning
Cuisine: American

Nutrition

Serving Size: About 1/8 pint
Calories: 28
Sugar: 5 g
Sodium: 428 mg
Fat: 0.2 g
Saturated Fat: 0.04 g
Unsaturated Fat: 0.15 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg