Ever stared down a mountain of late-summer zucchini and thought, “There has to be another way”? Enter: zucchini salsa. This spicy, savory, slightly sweet wonder takes your garden bounty and transforms it into something irresistibly spoon-worthy. Whether you’re a canning queen or just looking for a fresh take on taco night, this homemade canned salsa is your new MVP.

I stumbled upon this idea during a particularly generous zucchini season (thanks, backyard garden), and after one bite, I was hooked. It’s got the tang of a good salsa, the heartiness of a relish, and a subtle sweetness that rounds it all out.

Why You’ll Love This Zucchini Salsa

Because it’s bold, balanced, and beautifully versatile. It brings a farmer’s market freshness to chips, tacos, burgers, and even scrambled eggs. As a spicy zucchini relish, it’s perfect for canning, gifting, or hoarding in your pantry for months of flavor-packed joy.

What You’ll Need

12 cups (1.5 kg) grated zucchini
2 cups (320g) diced onion
1 green pepper, chopped
1 red pepper, chopped
3–4 jalapeños, diced (adjust for heat)
12 cups (2.4 kg) chopped fresh tomatoes
3½ tbsp (52g) canning salt
1 tsp (5g) turmeric
1 tsp (5g) cumin
1 tsp (5g) garlic powder
1 tsp (5g) black pepper
1½–2½ tbsp (6–10g) red chili peppers
1 tbsp (8g) mustard seeds
1½ cups (330g) light brown sugar
2 cups (480ml) white vinegar

How to Make It

Grate the zucchini using a box grater or food processor.
Optional: Sprinkle with pickling salt and refrigerate for several hours or overnight to draw out moisture. Then drain and rinse.
Dice tomatoes, onions, peppers, and jalapeños.
In a large stockpot, combine zucchini, tomatoes, onions, and all peppers.
Stir in all spices, brown sugar, and vinegar.
Bring to a boil, stirring occasionally, then reduce heat and simmer until thickened to your liking.
Let cool slightly. Transfer to sterilized jars for canning or store in the fridge for immediate use.

Tips for the Best Tomato Zucchini Salsa

Use ripe, firm tomatoes for the best texture.
Adjust jalapeño and red chili quantities based on your heat tolerance.
Want it smoother? Use an immersion blender before canning.
For a chunkier texture, dice your veggies coarsely.

From Zucchini Overload to Salsa Stardom

I first made this salsa when I literally couldn’t give away another zucchini. One evening, I threw together what I had: tomatoes, onions, spices, and loads of grated zucchini. The result was magic in a jar. Now, I make a double batch every summer—one for me, one for gifts (okay, maybe just two for me).

How to Serve Your Zucchini Salsa

Serve it with tortilla chips, spoon it over grilled chicken, or use it as a zesty topper for tacos and grain bowls. It’s fantastic with eggs, burgers, or even stirred into soups for an extra kick.

How to Store and Can Your Salsa

If you’re canning, use sterilized jars and follow proper canning guidelines. This salsa is shelf-stable when canned and sealed correctly. For short-term use, keep it in the fridge in a sealed jar for up to 2 weeks. Freeze extra in airtight containers for up to 3 months.

FAQs

Can I make this salsa less spicy?

Yes! Just reduce or skip the jalapeños and red chili peppers.

Do I have to peel the tomatoes?

Not necessarily. If you prefer a smoother texture, blanch and peel them first.

Can I use yellow zucchini or squash?

Absolutely. They work just as well and add a pretty golden hue.

A Sweet-Heat Salsa That Saves the Season

This zucchini salsa is more than a smart way to use up summer produce—it’s a pantry staple, flavor booster, and crowd favorite all in one. Whether you’re craving a unique dip or looking to stock your shelves with homemade goodness, this tomato zucchini salsa delivers every time.

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Zucchini Salsa: A Garden-Fresh Twist on Classic Canned Salsa

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Author: Amanda Thompson
Total Time: 1 hour 30 minutes
Yield: About 8–10 jars (pint-sized) 1x
Diet: Vegan

Print Recipe

Description

Zucchini Salsa is a sweet, spicy, and savory homemade canned salsa that transforms an abundance of zucchini and tomatoes into a bold, zesty condiment. Packed with peppers, onions, spices, and vinegar, it’s perfect for tacos, chips, burgers, and more—plus it’s great for canning or freezing.

Ingredients

Scale

12 cups (1.5 kg) grated zucchini
2 cups (320g) diced onion
1 green bell pepper, chopped
1 red bell pepper, chopped
3–4 jalapeños, diced (adjust to taste)
12 cups (2.4 kg) chopped fresh tomatoes
3½ tbsp (52g) canning salt
1 tsp (5g) turmeric
1 tsp (5g) cumin
1 tsp (5g) garlic powder
1 tsp (5g) black pepper
1½–2½ tbsp (6–10g) red chili peppers
1 tbsp (8g) mustard seeds
1½ cups (330g) light brown sugar
2 cups (480ml) white vinegar

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Instructions

Grate the zucchini and optionally salt and drain to reduce moisture.
Dice tomatoes, onions, peppers, and jalapeños.
In a large stockpot, combine all vegetables and spices, brown sugar, and vinegar.
Bring to a boil over medium-high heat, stirring often.
Reduce heat and simmer until thickened, about 45–60 minutes.
Let cool slightly, then transfer to sterilized jars.
Follow proper canning procedures for shelf-stable storage, or refrigerate for immediate use.

Notes

For a milder salsa, use fewer jalapeños and red chilies.

Optional: blend partially for a smoother consistency.

Yellow squash can be substituted for zucchini.

Store canned salsa in a cool, dry place; refrigerate opened jars.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Condiment
Method: Canning / Simmering
Cuisine: Mexican-Inspired / Garden-Fresh