Zucchini Salsa
This chunky zucchini salsa is tangy, slightly spicy, and packed with fresh garden flavor. Enjoy it fresh or simmered, then serve it with tortilla chips, tacos, grilled meats, burgers, eggs, and more.
Servings: 3 cups
Ingredients
- 2 to 3 zucchini shredded, 3 cups
- 2 medium tomatoes chopped 1 cup
- 1 yellow bell pepper chopped
- 1 large onion chopped
- ¼ cup 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 mustard powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ to 1 teaspoon crushed red pepper flakes
- 2 to 3 dashes Tabasco sauce
Instructions
- 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
Zucchini: We used a mix of green and yellow zucchini, but either variety works well.
Storage: Store the salsa in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months.
Canning: If you plan to can the salsa, follow the cooked salsa instructions exactly. Do not reduce the vinegar or cooking liquid, or change the processing time or jar size.
Serving Tip: The flavor improves after a few hours in the refrigerator, giving the vinegar, herbs, and spices time to meld.
Nutrition
Serving: 1 serving | Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 141mg | Fiber: 1g | Sugar: 3g
