Zucchini Salsa, Canned

"This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Vaneta H. photo by Vaneta H.
photo by Ms. B photo by Ms. B
photo by Ms. B photo by Ms. B
photo by Pearlesyarn photo by Pearlesyarn
Ready In:
1hr 45mins
10-12 Pints




  • Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
  • Day two.
  • Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
  • Bring to a boil and simmer for 15 minutes.
  • Pour into sterilized jars and seal.
  • Water bath jars for 15 minutes if they have not sealed properly.

Questions & Replies

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  1. Beth T.
    Day 1... Do you leave out or put in fridge?
  2. napa5040
    I canned this recipe in quart jars using a boiling water bath for 20 minutes. Now I am concerned it may not be safe. Your thoughts?
  3. Michelle W.
    Do you need to peel tomatoes for this recipe?
  4. lpoochie
    Is day 1 the 1/4 cup of salt I assume? Day 2 instructions say to add the salt twice? Is it just the tablespoon on day 2?
  5. sleeplessinmlp
    Is this recipe safe with water bath canner? Can it be pressure processed instead?


  1. Karen7
    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.
  2. Ms. B
    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.
  3. Sue in YWG
    Wonderful flavour! I added 6 home grown jalapeno peppers, 1 home grown habanero pepper (gives it some heat) and 1/2 a yellow pepper.
  4. Patty22
    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!
  5. Krissy-P
    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!


  1. Tanja H.
    By far the best salsa recipe. I use my own heritage Roma tomatoes and my own garlic instead of garlic powder. I also sub in cider vinegar. I try to use as much of my own garden produce as possible, only buy the red and green peppers. I use my own red pepper flakes and jalapeños from a friend’s garden. If I get all ingredients from my backyard or closer I call it my “5 K Salsa”. Always a hit, give lots away as gifts. Thanks for this awesome recipe!
  2. gasschenk
    In the directions, there should be a STEP 2, between the salt ingredients. Step 1 is to sweat the vegetables overnight with 1/4 cup of salt. Step 2 is is to add 1 tbsp. Of salt to the other dry ingredients to be simmered on the stove.
  3. Sweet Sami
    I ended up not letting the veggies sit overnight with the Salt...and in the end, the consistancy of the salsa was just fine, not runny at all. I also just chopped/cubed the zucchini instead of shredding it. My hubby does like Hot and Spicy(like set your tongue on fire spicy...) so I added 10 Serrano peppers, 4 Jalapenos, and some kinda mystery peppers we had in our garden. Overall it tasted pretty good and I'm sure the longer we let it sit, the spicier it'll get for him. I also added the zest and juice of 3 limes, a bundle of cilantro, 2 more cups of tomatoes, and some minced garlic. Ended up getting 14 pints overall. The recipe is a good recipe.
  4. SaintAllie
    Easy recipe to follow. Doubled the mix and split it in half again for cooking, to make a batch each of hot and mild salsa. Substituted 3x 800gm cans of tomatoes in juice, for the fresh tomatoes. For colour and a bit more of a lift in flavour, added about 10 diced pickled gherkins to each batch and would have added some canned pineapple if I'd had any left in the pantry, have made 4 batches of this and given many jars and the recipe to friends and family..Zucchini are a bountiful plant! This is a keeper recipe..Allie
  5. JulieandMarcus G.
    Here's my two cents. I have made this recipe for 10 years. I leave the corn starch out, but you can add Clear Gel to give you that thickener if you want to. You can also add Citric acid or lemon juice which I do to raise the Acidic levels. Zucchini salsa is absolutely delicious. I've found it to be completely shelf stable as well. If you are concerned further about water bathing it, Pressure can it instead. I do it at 10 lbs of pressure for 40 min.


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