Sweet Smokey Zucchini Salsa Recipe
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.
What is the best water bath canner?
I’ve been using my Graniteware Water Bath Canner for years, and it’s fantastic! It has plenty of space for jars, it heats evenly, and it’s incredibly durable. It also comes with a rack insert to make it easy to pull your hot jars out once they’re done processing, and it costs around $25. If you prefer an electric canner to save stovetop space, the Ball Electric Water Bath Canner and Multi-Cooker is another option, but it costs about $350.
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
Get the 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
Equipment
- Food processor (I use my Cuisinart food process all the time)
- Large bowl (I like that this set includes several sizes)
- Large pot (Le Creuset pots are so great)
- Mason jars (Use these glass jars for storing dry goods, too)
- Hot water canner (This is a classic canner that's easy to use)
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
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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! :)
Pingback: 23 Ideas for Zucchini Salsa Canning Recipe - Best Round Up Recipe Collections
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
Pingback: 235 Canning Recipes For You To Try This Harvest Season - J&R Pierce Family Farm
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!
Pingback: 200 Best Canning Recipes - Prudent Penny Pincher