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
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12 cups (1.5 kg) grated zucchini
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2 cups (320g) diced onion
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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3–4 jalapeños, diced (adjust to taste)
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12 cups (2.4 kg) chopped fresh tomatoes
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3½ tbsp (52g) canning salt
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1 tsp (5g) turmeric
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1 tsp (5g) cumin
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1 tsp (5g) garlic powder
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1 tsp (5g) black pepper
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1½–2½ tbsp (6–10g) red chili peppers
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1 tbsp (8g) mustard seeds
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1½ cups (330g) light brown sugar
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2 cups (480ml) white vinegar
Instructions
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Grate the zucchini and optionally salt and drain to reduce moisture.
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Dice tomatoes, onions, peppers, and jalapeños.
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In a large stockpot, combine all vegetables and spices, brown sugar, and vinegar.
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Bring to a boil over medium-high heat, stirring often.
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Reduce heat and simmer until thickened, about 45–60 minutes.
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Let cool slightly, then transfer to sterilized jars.
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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