Recipe For Zucchini Salsa

In a dutch oven combine all ingredients.

Best salsa music 2020. I dont waterbath the recipe i just make sure the jars are well sterilized and that they have sealed properly. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. Simmer uncovered for 40 50 minutes or until thickened stirring occasionally.

Day 2 rinse the mixture and let it drain well. A perfect recipe for that trip to the farmers market to get fresh zucchini onions tomatoes red and green peppers and jalapeno peppers. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat.

Rinse well after the salt soak. Its thick and crunchy with fresh garden veggies. There are tons of garden fresh goodness in this salsa.

Add the mustard garlic cumin vinegar brown sugar pepper flakes or jalapeno salt cornstarch nutmeg pepper fresh tomatoes and tomato paste. For the most part zucchini salsa is a straightforward recipe. In a small bowl combine the first 12 ingredients.

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. Next day rinse drain well and put into a large pot then add mustard garlic cumin vinegar brown sugar pepper flakes saltcornstarch nutmeg pepper 1 tablespoon salt tomatoes and tomato paste.

Using a slotted spoon transfer salsa to a serving bowl. The longest part is grating the zucchini. 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 onein a large bowl combine. Zucchini onions green pepper red pepper and the salt mix together cover and let stand over night.

I used green and yellow zucchini. It all tastes the same. This salsa is so good.

This is a delicious salsa recipe that my sister in law and i have adapted to a flavor combo that we like. You need 12 cups of zucchini. Cover and refrigerate for 8 hours or overnight.

For a hotter salsa increase the chili flakes or add a handful of chopped jalapeno peppers along with the bell peppers. Bring to a boil. Usually you want to soak the grated zucchini in salt for at least a few hours to help draw out the moisture.