Salsa With Zucchini With A Hint Of Lime Recipe

Name: Salsa With Zucchini With A Hint Of Lime
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Diced Tomatoes; Olive Oil; 6 cups shredded zucchini; 1 1/2 teaspoons salt; Sweet Onions; Hot Banana Peppers; Habanero; Red Bell Pepper; Orange Bell Pepper; Chipotle Chiles In Adobo; Garlic Cloves; Cumin; Dried Parsley; Dried Oregano; Ground Black Pepper; Light Brown Sugar; Lime, Juice And Zest Of; 1/4 cup white vinegar; Tomato Paste; Fresh Basil

This vibrant and flavorful salsa is bursting with fresh, garden-grown goodness! Six cups of shredded zucchini sneak seamlessly into this thick, spicy salsa, making it a fantastic way to use up extra zucchini. The secret? A blend of tomatoes ranging from green to ripe (avoid overripe or bruised ones) creates a complex flavor profile. Get ready for a taste sensation that's both healthy and incredibly delicious. Perfect for canning and enjoying all year round!

Prep Time 30 mins

Cook Time 80 mins

Calories 24.4 kcal

Protein 1g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salsa With Zucchini With A Hint Of Lime

Diced Tomatoes
Olive Oil
6 cups shredded zucchini
1 1/2 teaspoons salt
Sweet Onions
Hot Banana Peppers
Habanero
Red Bell Pepper
Orange Bell Pepper
Chipotle Chiles In Adobo
Garlic Cloves
Cumin
Dried Parsley
Dried Oregano
Ground Black Pepper
Light Brown Sugar
Lime, Juice And Zest Of
1/4 cup white vinegar
Tomato Paste
Fresh Basil

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How to Make Salsa With Zucchini With A Hint Of Lime

Blanch tomatoes: Dip tomatoes in boiling water for 30-60 seconds until skins split. Peel and roughly chop tomatoes.
Sauté zucchini: Lightly oil a large, heavy-bottomed pot. Add 6 cups shredded zucchini and 1/2 teaspoon salt. Sauté over medium heat until zucchini releases its juices and the liquid reduces slightly (about 5-7 minutes).
Add tomato juice: Pour the strained tomato juice into the pot with the zucchini. Cook for 10 minutes, or until most of the liquid is gone.
Combine ingredients: Add 1 medium onion (chopped), 1 bell pepper (any color, chopped), 1 jalapeño pepper (minced, or more to taste), 2 cloves garlic (minced), the chopped tomatoes, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, 1/4 cup lime juice, 1 tablespoon lime zest, 1/4 cup white vinegar, 1 tablespoon tomato paste, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Simmer: Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Stir in herbs: Stir in 1/2 cup chopped fresh basil or cilantro.
Can the salsa (optional): Fill hot, sterilized jars with hot salsa, leaving 1/2 inch headspace. Wipe jar rims clean. Put on lids and screw on bands. Process in a boiling water bath for 10 minutes. Label and store in a cool, dark place.
Enjoy! Serve immediately or store in the refrigerator for up to a week (uncanned).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

14g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Lunch Side Dishes The Americas American Mexican Healthy Vegetarian Vegan Gluten Free Summer Recipes One Pot Meals

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Sauces Appetizers Canning Condiments Etc Vegetables American Mexican Summer Vegan Vegetarian Dips Salsas Stove Top Dietary Gifts Spicy Seasonal Squash Tomatoes Taste Mood Equipment Number Of Servings Technique 4 Hours Or Less