I got this zucchini salsa recipe from a friend from work, so thanks Carmen! This is an awesome treat late summer, and it lasts and lasts because it is canned. Generally, I make this in two batches at a time and yields around 4 large mason jars per batch. It goes quickly so I like to have some after the first week.
I love to give this to special friends at Christmas time too. So if you get this from me at this time, know that I really care!
Be aware before you start making this recipe that this is a two day recipe, where you will let the vegetables sit overnight, then drain in the morning and add the rest of the ingredients in the morning. Alternatively, you could start early in the morning, let it sit for the day, and then complete in the evening.
Also, I use 2 jalapeno peppers for my recipe and it has a slight zing of heat but definitely enjoyable. If you don’t want any heat, maybe only add 1. I think the original recipe called for 10 jalapeno peppers and I think I would die if it was that hot.
- 10 cups zucchini, peeled and shredded (I also scrape the seeds out)
- 4 cups onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 jalapeno peppers, chopped very tiny (I use gloves when chopping)
- 1/4 cup pickling salt
- 2 Tbsp dry mustard
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- 1 Tbsp pickling salt
- 2 Tbsp crushed red pepper flakes
- 2 Tbsp cornstarch
- 1 tsp nutmeg
- 1 tsp black pepper
- 2 cups white sugar
- 1 cup brown sugar
- 2 Tbsp cornstarch
- 2 cans tomato paste
- 2 cups white vinegar
- 5 cups ripe tomatoes, chopped
- In a large bowl, combine zucchini, onions, green and red peppers , jalapeno peppers and 1/4 cup pickling salt.
- Mix together, cover and refrigerate overnight.
- Next day, rinse and drain well.
- Put vegetable mixture into a large stock pit, then add remaining ingredients. Mix well.
- Bring to a boil slowly, while stirring often as it may burn to the bottom otherwise. This can ruin your whole batch and will be very, very disappointing.
- Simmer, while stirring often, for 15 minutes.
- Pour into sterilized jars and seal. Water bath jars if they have not sealed properly.