Listener Joan shares her recipe for Zucchini Salsa. She says that it's a great way to use up any zucchini and tomatoes that you might have left over from your garden. Joan also adds, "The salsa is great in any hamburger loaf, too!" Check out the recipe below.
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Zucchini Salsa
10 cups grated zucchini
3 cups chopped onion
4 cups chopped green & red peppers
5 Tbsp pickling salt
Mix the above ingredients well. Let sit overnight (up to 24 hrs.) When ready to cook, press and rinse thoroughly through colander and dump into deep heavy pot that won’t scorch easily.
Add to above vegetables:
1 tsp garlic powder
½ cup brown sugar
2 tsp. dry mustard
8 cups dice tomatoes
1 Tbsp dry crushed red peppers
2 small tins tomato paste
3 jalapeno peppers (use seeds and all, cut up finely)
1 tsp pepper
1 Tbsp cumin
1 tsp turmeric
Boil salsa for 30 minutes until it starts to thicken and cook down, stirring as necessary to prevent scorching. Seal in jars – if you put the lids on immediately, you should hear them pop as they cool, indicating a proper seal. Or, cool sauce and freeze in containers. Unsealed jars can be set in hot water bath and processed for 20 mins to seal.
Use in casseroles with ground meat or as a dip for crackers.
Image: Joan
