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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Chop 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)

2DAY 2: Rinse and drain well. Put into large pot and add salsa mix, vinegar, brown sugar, pickling salt and tomatoes. Simmer for 15 minutes

3Put into jars and seal.

About this Recipe

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