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!
Another 5 star review! My boys said this was their favorite salsa yet! An there goes a bunch of zucchini. Thanks for sharing.
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.
We love this recipe! I've been making it for a couple of years now and our friends and family always ask for the recipe. I've even changed it a little for just regular salsa when we don't have any zucchini. My husband likes to call it THE EX-WIFE SALSA because its sweet in the beginning and burns you in the end. LOL
I made it (almost) exactly as described and it was excellent. The only variation was that I accidentally put in a little extra cumin. People seemed to like that. This recipe is a good way to use excess zucchini. Everyone we have served it to has loved it as well. The red pepper flakes give it just enough zip or our tastes. Give it a try - even the nutmeg, you won't be disappointed.
This recipe turned out wonderful, just the right bite to it!! It was also my first time canning and it turned out great!! Thanks for posting the recpie.
So, so good! I made this with my MIL last weekend! It came together quickly and tastes great! The only thing she did differently was to use Kosher salt in place of pickling salt. Thanks for posting, Bergy!
This salsa is seriously amazing! I doubled the recipe and wish I trippled it. Look no further for the perfect salsa, this is it!
Made this last weekend just to use up the extra large zucchini given by family and friends - omigosh, delicious!! Family and friends demolished the whole batch so I am making another one now. I will water bath process a batch and will process it for the same time I process zucchini relish. The reviews are super helpful to modify the recipe to taste. I added one jalapeño because I like a mild salsa, used one cup of vinegar, half a cup of brown sugar and eliminated the cornstarch and nutmeg. I used a leftover half of a red onion with 3 cooking onions - very nice. I shredded my zucchini in the food processor and had no texture problem with it. I think chopping or shredding would work fine. Absolutely delicious! I have shared the recipe with everyone I know. It will become a part of my annual fall bounty!
This is a very good sweet/tangy salsa, as others have mentioned. I don't add free cilantro until I've opened the jar to eat it, since fresh herbs sometimes turn weird in canning. Pay no attention to reviews saying this is not safe for water bath canning. The overnight soak develops lactic acid, essentially turning your low acid ingredients into high acid, safe to process ingredients. Don't skip that step, and all is well�� Very tasty.