We always have too much zucchini and since Ben extremely dislikes zucchini (okay, hates), I have to find ways to sneak it in things he’d normally eat. How about salsa? It already has chunks of veggies so why not add in another kind? 🙂 I came up with this recipe when we had a bumper crop of zucchini and tomatoes this summer…and I couldn’t find a recipe I liked online or in my canning book. I threw in a bunch more lime juice and vinegar than other recipes because I was paranoid about the acidity levels…the chemistry teacher in me even tracked down a pH meter to check. You could probably get away with less acid but I’d rather be safe than sorry. Enjoy!
by Rachel @ reprezent98201
time: 1 hour chopping, 1 hour on the stove, processing time
makes: A TON (read: 6 quarts, 6 pints, 3 halfpints)
20 cups diced zucchini
1 cup diced onion
4 cups diced green peppers
4 cups diced red/orange/yellow peppers
16 cups chopped fresh tomatoes
2 bunches cilantro, chopped
20-25 dried red peppers
3 T minced garlic
6 cups lime juice
4 cups vinegar
2 T cumin
1/2 cup pickling salt
1 1/2 cup brown sugar
6 – 6 oz jars tomato paste
1 tsp each: nutmeg, cayenne, oregano
Combine zucchini through cilantro. Place in the fridge (I had to split mine into 2 big bowls) and let the flavors meld overnight.
Remove from the fridge, stir in the remaining ingredients, and cook down for 1 hour (probably in shifts).
Prepare jars and fill hot jars with hot salsa. Make sure to have your lids and rings ready (check out this post explaining some basic canning methods) and pop the jars in your water bath for 25 minutes for pints and 30 minutes for quarts.
Questions? Please fill out the contact form or comment below! I would also love to hear how you put a twist on this recipe!