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Zucchini Salsa

This Zucchini Salsa recipe transforms a bounty of garden zucchini into a sweet, smoky, and slightly spicy salsa that clings perfectly to chips and complements a variety of dishes.
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings: 200 servings
Course: Appetizer, Condiment
Cuisine: American, Preserving
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 30 cups peeled, shredded zucchini Choose firm, young zucchini for best results.
  • 12 small onions, shredded (or 6 large onions)
  • 6 pieces green bell peppers, chopped or shredded
  • 6 pieces red bell peppers, chopped or shredded
  • 10 to 15 pieces jalapeño peppers, chopped To reduce heat, start with 10 jalapeños and remove seeds.
  • 15 to 20 cups ripe tomatoes, chopped with skins on Chopping with skins adds texture.
  • 2 cups fresh cilantro, chopped
Spices and Flavor Boosters
  • 3/4 cup pickling salt Use pickling salt, not table salt.
  • 3 tablespoons dry mustard
  • 3 tablespoons garlic powder
  • 3 tablespoons ground cumin
  • 2 tablespoons red chili powder
  • 3 tablespoons liquid smoke For signature smoky flavor.
  • 3 teaspoons ground black pepper
  • 2 1/4 cups brown sugar
Liquids and Thickeners
  • 6 cups white vinegar with at least 5% acidity
  • 3 to 4 tablespoons cornstarch
  • 3 cans tomato paste (12 ounces each)

Method
 

Day One: Salt and Chill the Vegetables
  1. Peel the zucchini, then shred it with a box grater or food processor. Shred the onions the same way, and chop the green and red bell peppers. Combine in a large mixing bowl.
  2. Sprinkle the pickling salt over the vegetables and mix thoroughly. Cover and refrigerate overnight.
Day Two: Rinse and Drain
  1. Pour the chilled vegetables into a large colander and rinse under cold running water for a full minute or two.
  2. Drain thoroughly and taste a pinch of the mixture. If too salty, rinse once more.
Build the Salsa in the Pot
  1. Transfer the drained vegetables into a large stockpot. Add the dry mustard, garlic powder, cumin, red chili powder, liquid smoke, white vinegar, and brown sugar. Add cilantro, jalapeños, black pepper, chopped tomatoes, cornstarch, and tomato paste.
  2. Stir well until the tomato paste is fully incorporated.
Boil, Then Simmer for 15 Minutes
  1. Set the pot over medium-high heat and bring the mixture to a boil, stirring regularly to prevent scorching.
  2. Once boiling, lower the heat and simmer for 15 minutes, stirring occasionally.
Fill the Jars
  1. Ladle hot Zucchini Salsa into prepared hot pint jars, leaving 1/2-inch headspace. Wipe jar rims and apply lids and bands.
Process and Cool the Jars
  1. Process jars for 15 minutes in a boiling-water-bath canner. Let jars cool undisturbed and check seals before storing.

Notes

For safety, consider skipping the canner and refrigerating the salsa if concerned about acidity. Use gloves when handling jalapeños.