Fresh Zucchini Salsa Recipes

I love to preserve what i grow in my garden creating a pantry full of shelf stable foods.

Uncooked salsa verde recipe. A perfect recipe for that trip to the farmers market to get fresh zucchini onions tomatoes red and green peppers and jalapeno peppers. For a hotter salsa increase the chili flakes or add a handful of chopped jalapeno peppers along with the bell peppers. 2 cups diced zucchini 4 large tomatoes seeded and diced 12 cup diced red onion 3 tbsp fresh chopped italian parsley 12 cup pitted and chopped kalamata olives 3 tbsp fresh grated parmesan cheese 1 tbsp fresh lemon juice.

This salsa is so good. In a small bowl combine the first 12 ingredients. Using a slotted spoon transfer salsa to a serving bowl.

If using corn on the cob preheat oven to 350. There are tons of garden fresh goodness in this salsa. Cover and refrigerate for 8 hours or overnight.

Place it back in the large stockpot. Simmer uncovered for 40 50 minutes or until thickened stirring occasionally. For a mild salsa use half the amounts of red pepper flakes dry mustard and black pepper.

This recipe produces a medium spicy salsa with a good burn. I could not belive how delicious it is and how wonderful to use up all those zucchinis and garden tomatoes. Day 2 rinse the mixture and let it drain well.

I dont waterbath the recipe i just make sure the jars are well sterilized and that they have sealed properly. Leaving corn in husks rinse with warm water and place in oven directly on middle rack. Most of the year i only shredded the zucchini and froze it for the occasional bread muffin and brownie recipes.

Bring to a boil. The recipe has travelled from friend to friend many times over. If you want a hot salsa add a dozen or so chopped jalapenos leave the seeds in.

Add the mustard garlic cumin vinegar brown sugar pepper flakes or jalapeno salt cornstarch nutmeg pepper fresh tomatoes and tomato paste. Zucchini salsa has quickly become a family favorite.