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Home Canned Zucchini Salsa

When your summer garden is overflowing with zucchini and tomatoes, its the perfect time to make up a big batch of this crowd pleasing zucchini salsa.
5 from 6 votes
Print Recipe
Prep Time 2 days

Ingredients
  

  • 10 cups of shredded zucchini you can peel or leave unpeeled
  • 4 white or yellow onions chopped
  • 2 green peppers chopped
  • 2 red peppers chopped*
  • 1/3 cup pickling salt
  • 2 tablespoons dry mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 cups white vinegar
  • 1 cup brown sugar
  • 1/2 - 1 tablespoon red pepper flakes or one fresh jalapeño
  • 1 teaspoon nutmeg
  • 1 teaspoon pepper
  • 1 tablespoon kosher or sea salt
  • 5 cups chopped tomatoes garden fresh make this best
  • 2 tablespoons cornstarch
  • 12 ounces tomato paste

Instructions
 

  • This is a two day process so be sure to look ahead at the directions carefully since you don't need all the ingredients the first day. Day 1 involves most of the chopping time.

Day 1

  • In a large stock pot combine the zucchini, onions, green and red peppers, and the salt. Mix them together well. Cover with a lid and let it sit out on your counter overnight. I usually stir several times before going to bed.

Day 2

  • Rinse the mixture and let it drain well. Place it back in the large stockpot.
    Add the mustard, garlic, cumin, vinegar, brown sugar, pepper flakes or jalapeño, salt, cornstarch, nutmeg, pepper, fresh tomatoes, and tomato paste.
    Bring to a boil and then lower the temperature to simmer for about 15 minutes.
    Depending on what type of tomatoes you used and how juicy they are, you might want to cook it down a little more or add some water if you think it looks too dry. Just depends on how you like your salsa.
    This is where we usually dip some chips into the warm salsa and try not to stuff our faces with it all at that moment.
    This is also were we should be getting our sterilized canning jars ready to pour the warm salsa into so we can water bath can them!
    Now, go ahead and water bath can the salsa for 15 minutes.

Notes

*You can use any combo of green, red, orange, or yellow peppers
You can use one of those giant zucchinis that sometimes gets forgotten or missed in the garden until they are the size of a small child. Just make sure to peel those and scrape out the seeds.