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zucchini salsa recipe for canning

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salsa for beginners

Zucchini Salsa

It’s the perfect salsa for your pantry with a bit of sweetness paired with heat

Ingredients

  • 12 Cups Grated Zucchini
  • 2 Cups Diced Onion
  • 1 Green Pepper Chopped
  • 1 Red Pepper Chopped
  • 3-4 Jalapeno Peppers Diced
  • 12 Cups Fresh Tomatoes Chopped
  • 3 1/2 TBSP Canning Salt
  • 1 TSP Turmeric
  • 1 TSP Cumin
  • 1 TSP Garlic Powder
  • 1 TSP Black Pepper
  • 1 1/2 – 2 1/2 TBSP Red Chili Peppers
  • 1 TBSP Mustard Seeds
  • 1 1/2 Cups Brown Sugar Light
  • 2 Cups White Vinegar

Instructions

  1. The first step is the longest. Grate the zucchini. You can cover the zucchini with pickling salt and let sit in the refrigerator overnight or for several hours to dry out moisture. You can skip this step; as I often do, and simply let the mixture boil longer to remove more of the liquid.
  2. The next day or a few hours later, drain and rinse the zucchini well.

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