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Salsa With Zucchini With a Hint of Lime

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“This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Check this forum for peeling tomatotes. Here is step x step pictures and directions on making this.”
1hr 20mins
8 pints

Ingredients Nutrition


  1. Place tomatoes in a strainer over a bowl to catch all the juices.
  2. Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
  3. Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
  4. Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.
  5. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
  6. Process for 10 minutes in a hot water bath.
  7. Label and store in a dark place. Use with 1 year.

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