Zucchini Salsa

Emily Johnson

By
@emily8902

Another recipe from my boyfriends dad. Really good salsa with a veggie surprise! It does have a sweeter taste to it but thats the kind I like! Great way to use extra zucchini!


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Rating:

Comments:

Serves:

Makes 6-7 pints OR 4 quart size jars

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

10 c
shredded zucchini
4 c
chopped onion
2
green peppers
2
red peppers
1/4 c
salt
2 c
white vinegar
1 c
brown sugar
1 Tbsp
pickling salt
5 c
chopped tomatoes (3-4 pounds)
hot peppers optional
2 small
packages mrs.wages salsa mix

Directions Step-By-Step

1
Chop or shred all vegetables. (I used a food processor, time saver!) Put In a large bowl and add 1/4 cup salt. Put in fridge over night. ( I didn't want to wait a whole day. I let set for 2-3 hours and then drained and rinsed well)
2
DAY 2: Rinse and drain well. Put into large pot and add salsa mix, vinegar, brown sugar, pickling salt and tomatoes. Simmer for 15 minutes
3
Put into jars and seal.

About this Recipe

Course/Dish: Dips, Salsas
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #zucchini, #salsa