Zucchini Salsa Verde Recipes

ZUCCHINI SALSA

Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI SALSA VERDE

Zucchini Salsa Verde image

This is the best green salsa ever; it's bright and sweet with just the right hint of spice. -Donna Kelly, Provo, Utah

Provided by Taste of Home

Time 45m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

1 large sweet onion, cut into wedges
2 poblano peppers, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
4 tomatillos, husks removed and quartered
3 jalapeno peppers, halved and seeded
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon Louisiana-style hot sauce
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
2 teaspoons honey, optional

Steps:

In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.

Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI SALSA, CANNED

Zucchini Salsa, Canned image

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.

Provided by Bergy

Categories Vegetable

Time 1h45m

Yield 10-12 Pints

Number Of Ingredients 17

Ingredients

10 cups zucchini, peeled & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste

Steps:

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.

ZUCCHINI SALSA (CANNED)

Zucchini Salsa (Canned) image

This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court.

Provided by Tona C.

Categories Vegetable

Time P2DT20m

Yield 15-18 pints, 60-72 serving(s)

Number Of Ingredients 18

Ingredients

18 -24 cups zucchini, chopped fine
8 medium sweet white onions, chopped fine
2 green bell peppers, chopped fine (remove veins and seeds)
2 red bell peppers, chopped fine (remove veins and seeds)
10 -12 small jalapeno peppers, chopped fine with seeds
3 -4 banana peppers, chopped fine with seeds
2 tablespoons minced garlic
1/2 cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

Steps:

Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

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