Zucchini Salsa (Canned)

Name: Zucchini Salsa (Canned)
Prep time: 48 h
Cook time: 20 min
Total time: 48 h 20 min
Yield: 15-18 pints, 60-72 serving(s)
Ingredients: 18 -24 cups zucchini, chopped fine; 8 medium sweet white onions, chopped fine; 2 green bell peppers, chopped fine (remove veins and seeds); 2 red bell peppers, chopped fine (remove veins and seeds); 10 -12 small jalapeno peppers, chopped fine with seeds; 3 -4 banana peppers, chopped fine with seeds; 2 tablespoons minced garlic; 1/2 cup pickling salt; 2 tablespoons pickling salt; 4 tablespoons dry mustard; 2 tablespoons garlic powder; 2 tablespoons cumin; 4 cups white vinegar; 2 cups brown sugar; 2 tablespoons red pepper flakes; 2 teaspoons ground black pepper; 6 -8 cups chopped ripe tomatoes; 24 ounces tomato paste

Submitted by Tona C.

"This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court."

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photo by Tona C.

Ready In:: 48hrs 20mins
Ingredients:: 18
Yields:: 15-18 pints
Serves:: 60-72

ingredients

18 -24 cups zucchini, chopped fine
8 medium sweet white onions, chopped fine
2 green bell peppers, chopped fine (remove veins and seeds)
2 red bell peppers, chopped fine (remove veins and seeds)
10 -12 small jalapeno peppers, chopped fine with seeds
3 -4 banana peppers, chopped fine with seeds
2 tablespoons minced garlic
¹⁄₂ cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

directions

Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

Questions & Replies

Is this actually shelf-stable safe? I did not think there are any actually safe and tested recipes for zucchini salsa? If this is not safe, then you should not be pushing it as a canning recipe. If it is, can you please cite where it was tested? Thanks!

Jenny M.
Do you let sit overnight in the refrigerator? I'm assuming so but it doesn't specify.

treednboys

Reviews

This is a fabulous recipe...I canned up 30 jars of zucchini relish..I had some left over zucchini...kept thinking what to do so I went to my best ever recipe place Food.com and low and behold a salsa I used all my zucchini up no waste..I is soooo good fun to make to went right by the recipe put in 6 chopped fine banana peppers..everyone loves it! Thank you

mslindy
This recipe is amazing! It is quite possibly the best salsa I have ever eaten. Make it!

Stephanie P.
I tried this last year without telling my family that it was made with zucchini and they LOVED it! My son and husband said it was the best salsa they've ever had. I didn't peel the zucchini and used half green, half yellow and it was very pretty. The only thing I will change this year is the amount of sugar - I found it just a bit sweet.

Tanya M.
Made this a few years ago to use some extra zucchini and we loved it. Finally had a chance to make it again today after a couple of years without a garden, so I'm looking forward to enjoying it again. I made a quarter recipe and it made about 4 1/2 pints.

sweetadharmony
I made this last year and we loved it. My niece is begging for it again. My son told his wife he hated zucchini but we didn't tell him and he ate a lot of it. He even took some home! He doesn't really hate zucchini! Great recipe!

Patti N.