Zucchini Salsa Recipe
Zucchini Salsa Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I received this recipe through a friend at a weight loss group. I make at least 8 batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
MAKES:
28 servings
TOTAL TIME:
Prep: 35 min. Cook: 45 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 35 min. Cook: 45 min. + chilling

Ingredients

  • 5 cups shredded zucchini (about 5 medium)
  • 4 medium tomatoes, peeled, seeded and chopped
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup packed brown sugar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup white vinegar
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 3 teaspoons ground mustard
  • 2-1/4 teaspoons salt
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon each ground cumin, nutmeg and turmeric
  • 1/2 teaspoon pepper

Directions

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats.
Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
Yield: 7 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zucchini Salsa in Healthy Cooking August/September 2008, p35

Nutritional Facts

1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 233mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 5 cups shredded zucchini (about 5 medium)
  • 4 medium tomatoes, peeled, seeded and chopped
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup packed brown sugar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup white vinegar
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 3 teaspoons ground mustard
  • 2-1/4 teaspoons salt
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon each ground cumin, nutmeg and turmeric
  • 1/2 teaspoon pepper
  1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
  2. Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats.
    Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
    Yield: 7 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zucchini Salsa in Healthy Cooking August/September 2008, p35

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Reviews forZucchini Salsa

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MY REVIEW
JCV4 User ID: 628113 267904
Reviewed Jun. 12, 2017

"This made a lot of salsa! We had it on hot dogs and with tortilla chips. Great flavor!"

MY REVIEW
3LabHm User ID: 6259378 232410
Reviewed Sep. 7, 2015

"This is a great salsa! It has a sweet sour flavor which works great for chips hot dogs, and any recipe that requires salsa. I canned my salsa as I do not have freezer space and it canned beautifully!"

MY REVIEW
ConnieK User ID: 282614 114084
Reviewed Sep. 1, 2013

"This is great on gilled hot dogs. Has a great flavor but more like a relish than a salsa (okay with me!). Can't wait to try it on some sausages. Awesome way to use up extra zucchini from the garden. It does make a lot so I froze it and now will have for many things in the future. Will definitely keep this near the top of my "go to" list."

MY REVIEW
gypsymal User ID: 1286377 114083
Reviewed Jun. 29, 2009

"This is a most delicious salsa. My family and friends love it. I plan to make lots more in the future. Was excellent as a side dish, dip and on hot dogs.

gypsymal"

MY REVIEW
kanga2joey User ID: 3110497 106787
Reviewed Aug. 30, 2008

"This was so easy... My family loved it. I am planning to make more, the only problem it makes so much my family can't eat it all. Thought I would try canning or freezing so we can have some all winter long."

MY REVIEW
getto140 User ID: 1493976 105300
Reviewed Aug. 12, 2008

"This was very easy to make. I didn't use hot peppers (don't like hot salsa) and I found it to be a little too sweet for my taste. I might try it again with different types of tomatoes (I used Big Boys). I also only tried it with tortilla chips as a dip. I plan to try it on a hotdog tonight, so maybe my rating will go way up after that."

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