2009 Summer Salsa Recipe

Name: 2009 Summer Salsa
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 lb zucchini; red bell peppers; 1 medium onion; 1/4 cup fresh basil; 1/2 cup fresh cilantro; 1/2 cup lime juice; 1/4 cup red wine vinegar; 2 lbs bell peppers; 1 to 2 jalapeno peppers; 1 (7 ounce) can chipotle chiles in adobo; 4 garlic cloves; 1 (28 ounce) can diced tomatoes; 1 (6 ounce) can tomato paste; 2 tablespoons sugar; 2 lbs fresh tomatoes

Capture the taste of summer with this vibrant salsa recipe! Made with fresh-from-the-garden zucchini, tomatoes, and onions, this salsa is bursting with flavor. Packed with juicy tomatoes, crisp zucchini, and zesty onions, this recipe is easily customizable. Use fiery chili peppers for a fiery kick (or leave them out for a milder version). A food processor makes prep a breeze, leaving you more time to enjoy the delicious results. Perfect for canning and enjoying all year round!

Prep Time 20 mins

Cook Time 60 mins

Calories 66.4 kcal

Protein 4g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 2009 Summer Salsa

1 lb zucchini
red bell peppers
1 medium onion
1/4 cup fresh basil
1/2 cup fresh cilantro
1/2 cup lime juice
1/4 cup red wine vinegar
2 lbs bell peppers
1 to 2 jalapeno peppers
1 (7 ounce) can chipotle chiles in adobo
4 garlic cloves
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 tablespoons sugar
2 lbs fresh tomatoes

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How to Make 2009 Summer Salsa

Wash and roughly chop 2 lbs of tomatoes, 1 lb zucchini, 1 medium onion, 1/2 cup chopped cilantro, and 1/4 cup chopped fresh parsley. If using, finely mince 2-3 chili peppers (adjust to your spice preference).
Combine all chopped ingredients in a large pot.
Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until slightly thickened.
While the salsa simmers, prepare your canning jars: sterilize jars and lids in boiling water for at least 10 minutes.
Carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top.
Wipe the jar rims with a clean, damp cloth to remove any salsa residue.
Secure lids and rings onto the jars.
Process the filled jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
Remove jars from the water bath and let cool completely. You should hear a 'pop' sound as the jars seal.
Label and store in a cool, dark place. Enjoy your homemade salsa for up to 1 year!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

40g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Appetizers Canning Condiments Etc Vegetables American Mexican Southwestern United States Tex Mex Summer Vegan Vegetarian Salsas Stove Top Dietary Seasonal Squash Tomatoes Taste Mood Savory Equipment Technique Water Bath