Comments on: Sweet Smokey Zucchini Salsa Recipe

By: TacoMagic

TacoMagic — Sat, 06 Sep 2025 00:46:09 +0000

Since others have asked, I’ve made a variation of this recipe every year for the last 5 years that omits both cornstarch and tomato paste.

The only discernable difference I’ve noticed is that you lose a little of the silky mouth feel from the starch (which I don’t personally care for anyway) and it will be less sweet.

You can fix both to a certain extent. I usually simmer longer for more reduction/thickening (30-45 minutes on low heat instead of 15). For sweetness you can back sweeten to taste, or my preference, add a quarter cup black strap molasses which really works nicely with the smokey flavor and keeps the sweetness down at a level I like more (I find the original, while good, is almost cloyingly sweet).

As with all things canning, adjust recipes at your own risk and take modifications with caution and a grain of salt. And, when in doubt, keep things in the fridge and consume quickly. That said, I haven’t personally had any issues with shelf stability using those modifications.

By: Sandy Coughlin

Sandy Coughlin — Fri, 05 Sep 2025 12:48:28 +0000

In reply to M.

We’ve never subsituted it; this recipe has been around forever and made by thousands.
Sorry, I don’t know about the substitution.

By: M

Thu, 04 Sep 2025 18:21:52 +0000

I’m considering making this. My understanding is that un-modified cornstarch is not usually recommended for canning and can break down when heated for the length of time that canning requires. What does the corn starch do in this recipe? Is it a thickener or does it do something else? Have you or anyone else tried substituting Clear-Jel, arrowroot powder, tapioca starch or potato starch?

By: Crystal Ashby

Crystal Ashby — Sun, 20 Jul 2025 14:03:46 +0000

I thought this would be way to spicy for me, but it is wonderful. I have gerd and had given up eating salsa, so I am super happy with this salsa! The added zucchini tames down the acid, and it’s so delicious! It was well worth all the labor!

By: Sandy

Sandy — Fri, 11 Oct 2024 17:14:53 +0000

In reply to Lindsey. I have never used a steam canner. I'm sorry I can't make a recommendation for that :)

By: Lindsey

Lindsey — Thu, 10 Oct 2024 21:58:45 +0000

Hi there! I love this recipe and have made it several times – it ALWAYS gets rave reviews!! I’m planning to can this weekend and wondered if I might be able to use a steam canner? I have a water bath canner, but it would be great to have both going at once and cut down a bit of the canning time. Do you know if there would be any issues in doing so? Thanks in advance.

By: Sandy

Sandy — Fri, 13 Sep 2024 03:39:43 +0000

In reply to Sara. You do not need to remove the seeds from the tomatoes!

By: Sara

Sara — Wed, 11 Sep 2024 23:44:00 +0000

I made this last year, but I can’t remember if I took the seeds out of the tomatoes or not. Is that something that I should be doing?

By: Sandy

Sandy — Sat, 10 Aug 2024 16:32:26 +0000

In reply to debbie martin. You can cut the recipe in half!

By: debbie martin

debbie martin — Thu, 08 Aug 2024 23:52:58 +0000

oh this sounds sooo delicious and I’m excited to give it ago. my question was kind of answered by another lady that said she cut the recipe in half. for me by myself it’s still a bit too much. I was wondering if I cut it down by half again if you thought there would be any sort of safety issues?