• Elaine

Zucchini Salsa

Updated: Sep 17


Put up this smoky, sweet-peppery, slightly spicy, cilantro-infused chili style salsa when September overflows with zucchini, tomatoes and sweet bell peppers moving out on the cheap at the farmer's market. Maybe even overflowing in hard working fabulous YOU-own vegetable garden? Best yet, maybe you are most blessed and a friend is dropping produce by your back door?? WhatEVAH, put it UP!!!!!

This recipe makes about 9 quarts. I like to split that all up in different size jars for different family and meal needs.

This recipe caught my eye because I had never tried brining veggies the night before. Salting, rinsing and then draining keeps in some crisp and is an interesting technique.

This involves lots of shredding and dicing. You can use a food processor. I enjoy knife work and time spent doing food prep. Your choice.

I admit that I let my cuisinart shred the onions for me, cuz EYES!!

I would shred the zucchini and dice the peppers by hand for best finished result though.


Round up:


  • 30 cups peeled shredded zucchini

  • 12 small onions, shredded (6 large)

  • 6 green peppers, chopped

  • 6 red peppers, chopped

  • 3/4 cup pickling salt



Make a mess!! Just make a damn mess.





Salt, mix, and cover the shredded zucchini, diced sweet peppers and onions for 12 hours or so. Overnight works. No need to refrigerate, as long as the bowl or pot is held at 70 ° or so, no warmer.


After 12 hours or so, drain the salted vegetables. Rinse and drain again. Squeeze the water out and let them drain again.


Now the brining process is finished and the canning process can begin.


Prepare a water bath canner and sterilize jars, lids and screw tops in the dishwasher.


In a large, deep pot with the rinsed, drained vegetables, add:

  • 3 Tablespoons dry mustard

  • 3 Tablespoons garlic powder

  • 3 Tablespoons cumin

  • 2 Tablespoons red chili powder

  • 6 cups white vinegar

  • 2¼ cups light brown sugar

  • 2 cups cilantro, chopped

  • 10-15 jalapeno peppers, finely diced but with seeds and pith removed (don't skimp, it will not be too hot, trust me)

  • 3 tsp. ground pepper and 1-2 tsp. salt

  • 15-20 cups chopped ripe beefsteak tomatoes, skins on

  • 3-4 Tablespoons cornstarch

  • 3 12 Oz cans tomato paste



Bring to a boil and simmer for 15 minutes.

Pour into sterilized jars. Wipe rims, seal.

Water bath jars for 15 minutes.


My Mister is all Yesssss Giirrrrrlllllll 🙌🙌🙌🙌




26 views0 comments

Recent Posts

See All