Make up a big batch of this zesty, spicy zucchini salsa to use the glut of zucchinis overflowing your garden, and you can enjoy the harvest bounty all winter long. A combination of food processor and hand chopping gives it just the right texture. It's zesty & spicy, great for dipping with tortilla chips, or using in any recipe calling for salsa.
The Zucchini Monster has struck again! He comes in the night and turns those nice little banana-sized zucchinis into baby blimps ready to take over the world (or at least the kitchen).
I think I've picked them all, then I miss a day (just one day) of checking those monstrous zucchini plants (they're up to my waist) and there they are, hiding under the leaves - massive zucchinis the weight of a watermelon, leering at me! There's nothing to do but make zucchini fritters, and pie, and zucchini salad, and this spicy zucchini salsa to tame those green beasts.
We go through a lot of salsa in our home - Andreas can eat a jar in one sitting by himself - so it was time to make my own. I found a zucchini salsa recipe online to use as a starting point, then tweaked it til it was just right for us. I added spices and lime juice, and reduced the sugar drastically since we don't like a sweet salsa - it needs to be zesty and bright and have a good hit of heat (for everyone but me - I am a wimp). The combination of seasoning and intense chili-pepper-kick complement the fresh flavours of this zucchini, tomato, onion, and pepper mixture. The salsa is nice and thick and perfect for dipping generously onto tortilla chips or plopping onto nachos and layered dips.
The men in this household both gave it a two-thumbs-up for flavour and spiciness. Raymond gobbled up a bowl of the zucchini salsa with tortilla chips, then commented that it was the best salsa he's eaten because he could just feel the burn leaving his mouth five minutes later as he was out mowing the lawn. I guess that's a good thing.
As for me, I made myself a special batch with half the heat level (*see below) and found it just right. (Although I seem to be able to gobble up quite a bit of the spicy batch when I have a margarita in hand!)
With five huge zucchini plants in our garden there's no chance of running out of green zucchini monsters to chop up for a bit of zesty deliciousness to snack on all winter long.
Kitchen Frau Notes: I find the salsa has the best texture when you finely chop the zucchini in the food processor, then chop half the onions and peppers in the food processor and dice the other half by hand to get a good proportion of larger chunks to finer bits.
This recipe produces a medium spicy salsa with a good burn. For a mild salsa, use half the amounts of red pepper flakes, dry mustard, and black pepper. For a hotter salsa, increase the chili flakes or add a handful of chopped jalapeño peppers along with the bell peppers.
* * * * *
Spicy Zucchini Salsa
Ingredients
day 1:
- 12 cups (1.65kg/3lbs+10oz) finely chopped zucchini, unpeeled (easily done in the food processor)
- 4 medium onions
- 2 large green bell peppers
- 2 large red bell peppers
- 1 tablespoon minced garlic
- ¼ cup (4 tablespoons) pickling salt
day 2:
- 6 cups (1.5kg/3¼lbs) chopped, peeled tomatoes (*see how below)
- 2 cans (156ml/5.5oz each) tomato paste
- 2 tablespoons hot red pepper flakes/chili flakes/crushed red pepper
- 2 tablespoons sweet paprika
- 1 tablespoon pickling salt or pure sea salt
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard powder
- 1 teaspoon ground black pepper
- 2 tablespoons (30ml) honey or 3 tablespoons sugar
- 1 cup (240ml) white vinegar
- 1 cup (240ml) lime juice, fresh or bottled about 8 juicy limes
Instructions
day 1:
- The food processor works best for chopping the zucchini finely. Just make sure not to process so long that it turns to mush! Process the zucchini in 3 or 4 batches. Dump the chopped zucchini into a LARGE plastic, glass, or enamel bowl or pot. (Warning - I have had a salt solution eat a small hole into a stainless steel bowl, so I wouldn't recommend using that.)
- After chopping the zucchini, don't wash the food processor canister, but chop two of the onions in it. Dice the remaining two onions finely by hand, and add all the onions to the zucchini bowl.
- Then cut an inch (2.5cm) from the bottom and top of each bell pepper. Remove the cores and seeds. Finely chop the tops and bottoms of the bell peppers in the food processor. Cut the walls of the peppers into ¼ inch (.5cm) wide strips, then cut the strips crosswise to form ¼ inch dice. Add all the chopped and diced peppers to the zucchini.
- Add the minced garlic and the ¼ cup pickling salt to the the zucchini, and stir until the salt and vegetables are well mixed. Cover the bowl loosely with a clean tea towel, and let sit on the counter overnight (8 - 12 hours) so the salt can extract all the excess juices out of the vegetables.
day 2:
- The next day, drain the vegetables through a large colander or strainer. Rinse the bowl and return the vegetables to the bowl. Cover with cold water, stir, then drain again. Place the colander with the draining vegetables over a bowl, and leave to drain for ½ hour. Discard the draining liquid.
- While the vegetables are draining, prepare the tomatoes. If you don't mind the little flecks of curled tomato peel, you can just core and chop the tomatoes. I prefer them peeled - it's a little more work but you get a smoother salsa. The choice is up to you.
- *To peel the tomatoes, cut a small 'x' through the skin on the bottom of each tomato, then drop them into a pot of boiling water, in batches. After 1 minute, remove the tomatoes from the boiling water with a slotted spoon and place them immediately into a bowl of ice water. The peels will come off easily. Dice the tomatoes into ½ inch chunks.
- Place the chopped tomatoes and all the remaining ingredients into a large heavy-bottomed stockpot. Add the drained vegetables.
- Bring to a full boil (one you can't stir down), then reduce the heat to medium and cook the mixture, uncovered, for 15 minutes, stirring often.
- Ladle the hot zucchini salsa into sterilized pint canning jars. Wipe the rims with a clean cloth, top with the hot, sterilized snap lids, screw on the lid rings so they are only finger tight.
- Then process the jars in a water bath for 15 minutes.
How to Process the Jars:
- Set the jars into a canner with a rack or into a large stock pot with a clean dishcloth in the bottom. Put in only as many as will fit easily. You may need to do several batches. Pour hot water into the pot until it comes just up to the bottom of the screw rings on the jars. Bring to a boil. Cover the pot, and turn the heat down a bit so the jars continue to boil vigourously but don't boil over. Boil them for 15 minutes. Then remove the jars with canning tongs and set them onto a towel on the counter. Don't disturb them until they are completely cool. Check the seals: if the jar lids have been sucked down so they don't move when you press a finger into the center of them, the jars are sealed. If the lids are still slightly bulged upward and you can move them up and down when you press with a finger, they didn't seal and should be stored in the fridge to use up within the next month or two.
- Tighten the rings on the sealed jars and store them in a cool dark place for several years.
- Makes 9 or 10 pints.
Notes
Guten Appetit!
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Sabine macleod
Hi Margaret,
What a lovely post. Any salsa for sale ?
Hugs
Sabine
Margaret
Thanks, Sabine! None for sale, but definitely some to share:)
Michelle Blackburn
Just the recipe I need for my zucchini harvest this year.
Margaret
Thanks, Michelle! Hope you enjoy it and hope you had a great garden this year (we had a slow start and then everything went nuts and grew gigantic!)
Cheers to you!
monika case
I envy you, Margaret. Alas, I can not grow Zucchini. I have tried for 35 years. I might get 1 or 2 small ones. Sad, isn't it? Love, Auntie Monika
Margaret
I guess I should be thankful for those Zucchini Monsters then! I wish I could send some your way. I'd happily share. Hopefully the rest of your garden makes up for them, though 🙂
Nancy
We found a zucchini under a patch of leaves the size of a new born baby! We will try making the salsa; it sounds delicious. Everything you make is yummy. Thanks for sharing your love of food and life. I'll pass on this recipe to a friend who we gave the zucchini to. It's lovely to see a picture of Pippa and the kitties.......
Margaret
Hope you like it, Nancy. Sounds like the Zucchini Monster has been visiting you, too. It's amazing how they can hide under the leaves! Have fun in the kitchen! Thanks for visiting 🙂
Steph Walp
Not sure what I did wrong, mine was like soup. I even added a step and drained the zucchini for 30 minutes and dried it with a cloth. Cooked it much longer then 15 minutes. Great flavor though.
Margaret
That is really too bad. I'm sorry yours didn't turn out so well. I've never had that happen. Maybe the zucchini was particularly watery? I know that can happen in rainy years. Otherwise, I can't think what might be the cause. Thanks for the feedback, though. Hope you were able to salvage it somehow!
Jessica
What worked for me was straining some water out of the zucchinis with a cheese cloth. I did it in about 5 batches with fist sized amounts of zucchini at a time. It worked well!
If your tomatoes are very watery too, that can contribute quite a bit. If you are okay with your tomatoes not staying in chunks, reduce the tomatoes for a while, or if you want them to stay large an chunky, go with roma tomato varieties. If you don't have the time to reduce the tomatoes, you can slice up the roma tomatoes into the chunks you want drain off access liquid in a colander.
Margaret
Great info - thanks!
Jessica
Turned out delicious and looks beautifully colorful. I'll be saving this recipe for sure 🙂
Margaret
Awesome! I'm really glad you liked it. (It's always a treat to open up a jar of summer's harvest when the winter feels long and cold. 😋)
Bela
Delicious but I did one thing different. I added water to one inch over the top of the jars to process them as per the Ball Blue Book Guide to Canning recommends for a Boiling Water Bath canning method.
Margaret
Awesome! Glad you liked it. 🙂
Lisa Jones
It is fantastic!! Second year in a row that I have been overwhelmed with zucchini!! I make both salsa and zucchini salsa - this one is everyone's favorite!!!
Lisa
Margaret
That's awesome! I get it when you use the word 'overwhelmed' - been there, too! 😂 This is a great way to use up some of that bounty. So glad you like it!
Neu luvs you
I've been on a huge zucchini kick so I can't wait to make this! Lately, I've been making quickles with them and it's so easy but so refreshing in this heat!
Margaret
Love that word 'quickles'! Never heard it before and it makes me smile 😍 I'm guessing you mean refrigerator quick-pickles . . . ? I think you'll love this zucchini salsa - it's been a huge hit to anyone I've served it to.
Liza
Love this recipe - a glut of tomato's and zucchini . How long do I wait for the salsa to “ prove “ like one does for chutney ?? Asking for a friend 😉
Margaret
So glad you like it! 😍 I usually wait a week for the flavours to meld together, but I'm sure if you were REALLY craving some and opened it a bit sooner, it would already be quite tasty 😋