Zucchini Salsa, Canned

What an awesome way to use up my zucchini (there always seems to be too much). This recipe surprised my friends and family who couldn't believe there was more zucchini than tomato in it. We found it was plenty hot with only 5 jalepenos.

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Wonderful flavour! I added 6 home grown jalapeno peppers, 1 home grown habanero pepper (gives it some heat) and 1/2 a yellow pepper.

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I've made 3 batches of this recipe is the last 2 weeks. It uses up lots of zucchini and I think it tastes better than the reg. salsa!

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Thanks one can never have too many zucchini recipes! I'm going to make a batch with Sugar substitute for my diabetic friends.Just the right price for a Christmas gift too!

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I read every one of the reviews and considered many of the suggestions and tips given. I made a double batch, cutting the cornstarch and sugar in half. No nutmeg, but I did add 1/2 cup of dried cilantro. I used part brown and white sugars as well as half lemon juice and vinegar; I did add more sugar later to balance the flavor. I doubled the red pepper flakes and used a quart of jalapenos, not too spicy hot and not mild a notch above medium, it has a lively after kick. I ended up with 12 pint, 3 quart, and 1 (24 ounce) jars of salsa (19 ½ pints). I did the water bath because I%u2019ve heard too many horror stories regarding botulism and canning. Anyway, it looked like I had used too much zucchini, and the favor was alright. I waited as long as I could to taste the finished salsa, 1 day after pretty good, 2 days later, real good and the zucchini is not noticeable at all. If I have some left by the Christmas and New Year holidays it should be really good. It seems to get better with age, like a good wine.

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I was given a case of zucchini, so I made this salsa, and I love the flavor too! I got exactly 5 pints.Thanks for a great way to use up zucchini!!! I didn't have pickling salt, so use table salt. It came out fine.

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Wonderful, I had no idea what to do with all my zucchini and squash from the garden. I matched zucchini and squash then added about 1 1/2 cups crushed pineapple for a bit of sweetness. Everyone raves about it. Thanx Again!!!

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Wow, a great way to use Zucchini. I made a batch this morning. Very tasty, easy to make. I added 3 jalapeno peppers. Also, did a 15 minute hot water bath. My family loves Salsa. I will be making more as we have a garden & lots more Zucchini coming on.

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Bergy, Loved this recipe! Changed it just a bit...used small zucchini, left them unpeeled and diced fine. (Gave the salsa a nice chunky texture.) Also halved the vinegar and omitted the cornstarch. I have 12 gorgeous pints of this salsa setting on the cupboard...It is almost too pretty to store away! Thanks for posting. Barb

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This is one of the best salsa's that I've ever tasted, and definitely the best I've ever made! I added an extra 2 cups of zucchini cause I couldn't see throwing it out. I cut the sugar back to only 1/2 (and think I'll take it back another tbsp on the next batch). I didn't bother peeling the zucchini cause the green skin gives it a nice bit of colour, I did however remove the skins from the tomatoes. I added 1/2 cup chopped cilantro and 2 jalapenos as well. If you make it with the chili peppers according to the recipe, it makes quite a warm medium spice. So to get a mild, I'm going to cut the chili peppers in half. Great flavour!!!!

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Great way to use up zucchini from the garden! It was a little sweet for us, so next time I might cut back on the sugar some. Also added 5 jalapenos with seeds, but next time will add more as we prefer salsa with a little kick.

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It's December in freezing cold Minnesota, and I am enjoying the bounty from my garden in this salsa. I've given a few pints of it away, but no more. I don't want to run out! Yum. Thanks Bergy!

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This is wonderful, made half a recipe. Used Splenda rather than sugar, we can't eat the sugar. Instead of red pepper flakes I added a small can of chilies, and a few flakes of Jalapeno dried peppers. Also about 1/2 cup cilantro. I sterilized the jars by using my steamer cannier processing for about ten minutes. The steamer cannier is 100% better than the usual water bath.

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Fanstatic! I used double the amount of tomatoes, and did two separate batches. One with all Mr. Stripey and Great Whites, the other with Roma. Didnt have green or red peppers so i substituted a bunch of whatever I could find in the garden. Turned out amazing, great colors and the flavor pops due to the 15 or so Fooled Ya Jalps in there. Making another batch today, talk about too many zucchini and a great way to use them. Enjoy!

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This is wonderful!!! I have made 1 batch each night the past 2 nights. It is really easy, cut it up the night before and the next day after lunch finish it up. I'd leave a cup of two out so we could have it with chips. Everyone just loves this recipe and what a great way to use up my extra zucchini! Thank you for posting! Made for Healthy Choices ABC Tag Game ~ Summer 2010

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I forgot to give my rating any stars... I would give this more than five if I could! Thanks again Bergy.

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Very tasty! I followed the recipe with the exception of adding 5 good sized jalapenos and cutting the sugar back to about a half a cup as we don't care for really sweet salsa's. Nice balance of hot and sweet, hubby didn't know there was zucchini in it until I told him. Made 5 pints which I processed and a small tub to snack on leftover. Love the use of zucchini past the typical bread/cake! Absolutely a keeper for next summer.

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Awesome! Tastes like a mango or peach salsa, nice blend of sweet and spicy. I used 5 jalapenos and 2 unknown hot peppers and that seems to have done the job. I would never have guessed there was zucchini in it. From the reviews, this seems like on recipe that would be hard to mess up, you can add extra this or that without changing the taste too much ( I think I had a couple extra cups of zucchini...). Ended up with about 8 pints last night and they have all been spoken for by this afternoon. Back to the garden!

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Another 5 star review! My boys said this was their favorite salsa yet! An there goes a bunch of zucchini. Thanks for sharing.

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Wonderful, but different that traditional salsa - sweet & tangy. We LOVED it and I will definitely be making it again with my summer bounty this year.

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