Description
This recipe for Zucchini Salsa canned offers a flavorful and versatile condiment made from fresh zucchini and a blend of spices. It provides a tangy and mildly spicy taste that complements a variety of dishes and is perfect for adding a homemade touch to your meals. The salsa is great for serving with chips, as a topping for grilled meats, or mixed into salads and sandwiches to enhance flavor and texture. Its vibrant taste and rustic texture make it a popular choice for preserving the essence of fresh vegetables year-round.
Ingredients
zucchini
onions
green peppers
red peppers
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
1 tablespoon pickling salt
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste
Instructions
From Day one in a large bowl combine zucchini onions green peppers red peppers and 1/4 cup pickling salt Mix well cover and let stand overnight
Day two rinse the vegetables thoroughly drain well and transfer to a large pot Add 2 tablespoons dry mustard 1 tablespoon garlic powder 1 tablespoon cumin 2 cups white vinegar 1 cup brown sugar 2 tablespoons red pepper flakes 1 teaspoon nutmeg 1 teaspoon pepper 1 tablespoon pickling salt 5 cups chopped ripe tomatoes 2 tablespoons cornstarch and 12 ounces tomato paste Bring the mixture to a boil then simmer for 15 minutes
Pour the hot mixture into sterilized jars and seal immediately If jars do not seal properly process them in a boiling water bath for 15 minutes
Notes
For best texture avoid overcooking keep salsa chilled before serving add fresh herbs for extra flavor use ripe vegetables for natural sweetness adjust seasoning gradually to balance taste
- Prep Time: 1440
- Cook Time: 15