Zucchini Salsa

Emily Johnson


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!


☆☆☆☆☆ 0 votes

Makes 6-7 pints OR 4 quart size jars
15 Min


  • 10 c
    shredded zucchini
  • 4 c
    chopped onion
  • 2
    green peppers
  • 2
    red peppers
  • 1/4 c
  • 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

How to Make Zucchini Salsa


  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.

Printable Recipe Card

About Zucchini Salsa

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

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