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Zucchini Salsa Recipe

Zucchini Salsa Recipe

“I received this recipe through a friend at a weight loss group. I make at least 8 batches every year. It's truly a hit with family and friends!” —Cheryl Jacobsen of Warburg, Alberta
TOTAL TIME: Prep: 35 min. Cook: 45 min. + chilling YIELD:28 servings

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

  • 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. Yield: 7 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 233 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.