Zucchini Salsa

Zucchini salsa tasted great fresh or cooked. The fresh salsa tastes crisp and vibrant while the cooked salsa has a deeper, sweeter flavor. If you wan to can the salsa in a hot water bath, make the cooked salsa and do not reduce the brine.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: to 4 cups

Calories: 26kcal

Author: Dahn Boquist

Ingredients

3 cups shredded or chopped zucchini 2-3 medium
2 medium tomatoes chopped (about 1 cup)
1 yellow or orange bell pepper chopped
1 large onion chopped
¼ cup fresh chopped basil leaves
1 to 2 jalapeno peppers seeded and diced
¾ cup apple cider vinegar
¼ cup water
3 tablespoons tomato paste
1 tablespoon brown sugar
4 garlic cloves minced
2 teaspoons smoked paprika
1-½ teaspoons ground mustard
1 teaspoon cumin powder
1 teaspoon salt
½ to 1 teaspoon crushed red pepper
2 to 3 dashes of Tabasco sauce

Instructions

For Fresh Salsa:

Combine all the ingredients in a bowl and stir to combine. Taste, and add additional salt, sugar, or hot sauce if desired.
Cover the bowl and place it in the fridge for 2 to 4 hours.
The salsa will accumulate more liquid after it sits for a while. You can drain the excess liquid if desired.

For Cooked Salsa:

Combine all the ingredients in a pot. Taste, and add additional salt or hot sauce if desired. Bring the mixture to a boil over medium-high heat then reduce the heat to a simmer.
Simmer uncovered for 20 minutes or until the juices reduce down to your desired thickness. If you want all of the liquid reduced then it will take about 40 minutes.
If you plan to can the salsa, do not reduce the liquid.

Notes

We used a mix of yellow and green zucchini.
The fresh salsa will have a crisp, fresh flavor while the cooked salsa will have a deeper, sweeter flavor and more smokiness.
Store the salsa in the fridge for 5 to 7 days or freeze for up to 6 months.
If you want to can the salsa in a hot water bath, use the instructions for cooked salsa and do not reduce the brine down.

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