Zucchini Salsa
TOTAL TIME: Prep: 35 min. Cook: 45 min. + chilling
YIELD: 7 cups.
I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
Ingredients
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5 cups shredded zucchini (about 5 medium)
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4 medium tomatoes, peeled, seeded and chopped
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2 medium onions, chopped
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2 medium green peppers, chopped
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1 small sweet red pepper, chopped
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1/2 cup packed brown sugar
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1 jalapeno pepper, seeded and finely chopped
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1 cup white vinegar
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1 can (8 ounces) tomato sauce
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2 tablespoons tomato paste
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3 garlic cloves, minced
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3 teaspoons ground mustard
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2-1/4 teaspoons salt
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3/4 teaspoon crushed red pepper flakes
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1/2 teaspoon garlic powder
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1/2 teaspoon each ground cumin, nutmeg and turmeric
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1/2 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts
1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 233mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.
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