Thursday, July 26, 2018

Zucchini Salsa!

It's that wonderful time of year when gardens start producing their bountiful harvest. But suddenly there are many zucchinis! What to do with a pile like this?
When I have extra produce available to me, I usually go looking for either a salsa recipe or a jam recipe. I have been known to make red tomato salsa, green tomato salsa, blueberry salsa and even banana salsa! It would only seem fitting to have a zucchini salsa recipe to turn to when the zukes pile up.

This has got to be one of the best salsas I have made. It is yummy with chips, with crackers, with veggies and, it is even yummy on top of cottage cheese!! It can be eaten raw after all the ingredients have been mixed up or it can be brought to a boil and canned for later use. No matter which way you choose to eat it, it is good. I had some of the kids asking me if I had another batch done yesterday, so I was up at 1 in the morning finishing a batch of it up!

Ingredients:
10 cups zucchini, peeled and shredded (about 2 huge or 4 regular)
4 onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1/4 cup sea salt
1 tablespoon pickling salt
2 tablespoon dry mustard
2 tablespoons garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar, white sugar or 1/2 cup honey (I usually use brown sugar in mine)
1 teaspoon nutmeg
2 tablespoon crushed red pepper flakes
1 teaspoon black pepper
5 cups chopped ripe tomatoes, I do not peel my tomatoes.


How to make it:

I have been known to make it without the red and green peppers when I do not have them on hand.
I have also made it with a few cloves of garlic added into it.
I have also added in one or two whole jalapenos - just depends on how hot you like it.
In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand a few hours or over night.
Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
Put into jars, I do ½ pints (home watching a movie size) and pints (company’s coming size)
Bring to a boil and simmer for 15 minutes.

My last batch never even made it to the boiling and simmer stage. We ate the whole batch uncooked in less than a week! And, I didn't have the mustard powder, so i just made it without.



I thought about adding a jalapeno this last time, but decided to stick with the taste of the cumin and red pepper flakes.

ENJOY!



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