Sweet Smokey Zucchini Salsa Recipe
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Use up garden tomatoes and zucchini with this Sweet Smokey Zucchini Salsa Recipe, a fresh tomato salsa that yields 26 pints of salsa.
Friends, today I’m sharing a classic salsa recipe that I have canned for years, a Sweet Smokey Zucchini Salsa Recipe. Years ago we had 12 garden beds with a lot of heirloom tomatoes. [This post is updated and reposted from 9 years ago here on RE.]
Sweet Smokey Zucchini Salsa Recipe
We “put up” 26 pints of delicious sweet smokey salsa.
I love that term, “put up,” don’t you? It sounds so … old-fashioned and lovely!
I know my Mom and Grandma talked about canning that way. :)
How do you eat zucchini salsa?
This recipe yields 26 pints of delicious homemade salsa! Besides the normal way of enjoying with your favorite chips, try these ways to eat this salsa:
- This salsa is delicious served with taco salad!
- You can also substitute for half of the tomato sauce in meatloaf – so good!
- Or, dump it over scrambled eggs or omelets for breakfast or brunch!
- Also, great in breakfast burritos!
And if you haven’t tried my other canned zucchini recipe, Sweet Zucchini Relish, then you’re missing out!
Ingredients for zucchini salsa:
- Shredded zucchini
- Onions, shredded
- Green and red bell peppers
- Pickling salt
- Dry mustard + garlic powder + cumin + red chili powder
- Liquid smoke (optional, but this give a nice smokey flavor)
- White vinegar
- Brown sugar
- Cilantro
- Jalapeno peppers
- Ground pepper
- Heirloom or gardenn tomatoes (a lot of them)
- Cornstarch
- Tomato paste
When we had our garden beds, my goal was to try to not let any of of it go to waste.
How to can salsa
Canning salsa is easy!
- The first day: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night. This is the brining process.
- The second day. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, pepper, 1 tablespoon salt, tomatoes and tomato paste. Don’t forget the liquid smoke for a “smokey” flavor.
- Bring to a boil and simmer for 15 minutes.
- Pour into sterilized jars and seal.
- Water bath jars for 15 minutes.
Can you use frozen zucchini?
People ask me all the time and I’ve never tried it, but I would only use fresh zucchini.
Friends, this is the best salsa I’ve ever tasted. I followed the recipe exactly, and I’ve made many batches over the years!
A homemade jar of salsa
I try to use as much of my own garden produce as possible for this recipe, only buy the red and green peppers. But you can buy the onions and jalapeno peppers, etc. if you don’t grow those.
It’s always a hit, and we used to give lots away as gifts.
Everyone loves a homemade jar of salsa!
Appliances for making zucchini salsa
We love our Cuisinart food processor. It makes canning much faster and easier, than chopping or shredding by hand.
You can buy it, here.
Salsa canning tips:
-If using Roma tomatoes, you may get away with using less tomato paste.
-You can substitute parsley for the cilantro if needed.
-Always use kitchen gloves when cooking with jalapeno peppers.
Not only does this recipe call for tomatoes, which are high in acidity, it also calls for vinegar. Using vinegar with a 5% acidity also makes it safe for water bath canning. There are a few more tips below.
It’s funny, everyone seems to have a “secret ingredient” when canning salsa.
So we added in Liquid Smoke to get a “smokey” flavor.
To die for!
ENJOY!
This recipe is completely safe
NOTE: There’s lots of debate regarding whether you need to pressure can or just use water bath for canning salsa. Because this recipe has vinegar and canning salt, it adds enough preservative and brings up the acidity level to the point where pressure processing is not necessary. My recommendation for any canning is that you need to research yourself what is best for each recipe and the ingredients involved though! Please refer your safe or not safe questions to the National Center for Home Food Preservation.
More salsa recipes (that don’t require canning):
The Best Homemade Salsa Recipe
Sweet Smokey Zucchini Salsa Recipe
Ingredients
- 30 cups peeled shredded zucchini
- 12 small onions, shredded (6 large)
- 6 green peppers, chopped or shredded
- 6 red peppers, chopped or shredded
- ¾ cup pickling salt
- 3 Tablespoons dry mustard
- 3 Tablespoons garlic powder
- 3 Tablespoons cumin
- 2 Tablespoons red chili powder
- 3 Tablespoons Liquid Smoke
- 6 cups white vinegar
- 2 ¼ cups brown sugar
- 2 cups cilantro, chopped
- 10-15 jalapeno peppers, chopped
- 3 tsp. ground pepper
- 15-20 cups chopped ripe tomatoes, leave skins on
- 3-4 Tablespoons cornstarch
- 3 12 oz. cans tomato paste
Instructions
- Day ONE: Combine the first 5 ingredients in a large mixing bowl. Mix well and let stand overnight in the refrigerator.
- Day TWO: Rinse and drain the zucchini and onion mixture well.
- Put into a large pot with all other ingredients.
- Bring to a boil; simmer for 15 minutes.
- Pour mixture into hot jars and process 15 minutes in a boiling water bath canner.
Notes
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55 Comments on “Sweet Smokey Zucchini Salsa Recipe”
I wish I could give this more stars! All my other salsa recipes are ignored after making this one! I’ve become confident with it and experimented a little (tomato paste vs none, etc). A can of corn stretches it nicely and makes it so pretty! It’s equally delicious with yellow squash, but the absolute best is just the way it’s written! WE LOVE THIS SALSA!
I just made this recipe today and OMGoodness it is so good. I cut the recipe to a third now I wish I would have made the whole 26pints! It’s THAT good:) I have been canning for over 30 years, a hobby that I love along with cooking and baking breads. Thanks for the new salsa recipe to add to my collection and how wonderful to be able to use all that zucchini in my garden. Delish.
Hi!
If I used the chop feature on my processor and the zucchini, peppers and onions are super chopped, almost blended, would you still rinse and drain on day two? I’m worried I’ll lose too much of the liquid. Maybe a fine mesh strainer?
Thanks!
In my opinion, yes, you’ll want to rinse, drain, rinse, drain otherwise I think it would be way too salty. I process my onions and peppers too and, on day two, pour it all into my fine mesh strainer and use the sink sprayer to really get that salt out of there. I’ve canned about six lots of this salsa and believe you can’t rinse or drain it too much. You won’t lose a thing by doing so!
Excellent salsa. My wife makes way too many jars of this every year. She gives away a bunch of them and everyone absolutely loves it. However, we always have more then we can use. Are there any recipes you use this salsa with? I would love to know what recipes you use this salsa in.
Yes, just search “salsa” in my search field on top of blog, and you’ll see a variety. Like “salsa chicken.” ENJOY!
I love adding it to chili!
We use it as the dressing for taco salad! I’ve also used it as a substitute for half of the tomato sauce in meatloaf. My family also dumps it over scrambled eggs or omelets. It’s SO GOOD!
I halves the recipe but only put 1 1/2 cups of vinegar (should be 3 cups) if I use 3 cups will the vinegar taste mellow out?
If you halve the recipe, then use HALF of everything listed! :)
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Pingback: The Best Ideas for Zucchini Salsa Recipe - Best Round Up Recipe Collections
Pingback: 23 Best Ideas Zucchini Salsa Canning Recipe - Best Round Up Recipe Collections
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This recipe is delicious! I made a half batch to try it and loved it so much I made another half batch. I have given multiple other people the link to this recipe & they made it too! I halved the amount of jalapenos so much children can still eat it. Thanks for the great recipe!
This looks so yummy but I don’t can. Is it possible to get this as a recipe to make 1 jar to eat right away?
I don’t have it divded down to 1 jar, but yes, you can eat it right away! SO GOOD!
Have to give this a try! The zucchini and yellow squash are coming in fast but still no ripe tomatoes in the garden. I think if the internet is correct, I should be able to substitute 2 #10 cans of chopped tomatoes for the ripe tomatoes. Crossing fingers this will work and also that I can come up with 26 pint jars! Haha. Thank you for the recipe!
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I have to leave comment even though I know this post is a few years old. I came upon your recipe in my attempt to use up the plethora of zucchini I had in my garden last year. I have made salsa for YEARS, but your recipe was the first my family requested I make again! It is delicious! A perfect blend of flavors and texture. So, I am canning another batch this year and hoping it will last long enoughuntil my zucchini come in next year. Thanks for sharing.
my husband smoked the tomatoes and spicy peppers (we used thai dragon and jalapenos on the trader smoker and skipped adding the smoke flavoring…. WOW such a great variation! This is our 3rd year making this recipe. It is a must- do for our summer garden and canning!
Sounds delicious Just one question Do you have to bribe overnight or could you just let sit for a few hours while you are getting everything else prepared
I always have followed the direction and brined overnight. But maybe try 4-6 hours? (I have not tried this though:) Good luck!
What’s the minimum amount of time to marinate the zucchini if you can’t do it overnight?
Maybe 4-6 hours? Although I have not tried it.
This is absolutely delicious! I substituted poblano peppers for the jalapenos for a milder flavor & got great reviews even from my friends who usually like the jalapeno varieties. We are making another batch tonight, the first batch we had cut into 1/3 of the recipe just to try it.