Zucchini Salsa Food

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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

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



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

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 (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

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.

ZUCCHINI WITH SALSA



Zucchini With Salsa image

Make and share this Zucchini With Salsa recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 zucchini, small (sliced)
1 purple onion (cut into wedges)
16 ounces salsa, jarred
2 garlic cloves (minced)
1/4 teaspoon ground ginger
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 tablespoons butter
1 tablespoon olive oil

Steps:

  • Over medium heat melt the butter and oil in a large skillet and add the onions and sauté until tender, add garlic and cook stirring for about another minute.
  • Add wine, zucchini, salt, pepper and ground ginger stir to combine and continue cooking over medium heat, stirring until zucchini begins to soften.
  • Place a cover on the skillet, and continue cooking over medium low heat until just tender, but still a little crunchy (usually about 15-20 minutes) stir occasionally. Add salsa and honey during the last few minutes, stir to combine and continue cooking until salsa has heated through.
  • Serve and enjoy.

Nutrition Facts : Calories 203.3, Fat 10.3, SaturatedFat 4.4, Cholesterol 15.3, Sodium 1047.7, Carbohydrate 24.2, Fiber 5.3, Sugar 16.5, Protein 5.8

ZUCCHINI WITH SALSA



Zucchini with Salsa image

Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. "I fix it often in the summer when I have the fresh vegetables on hand," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 8

4 medium zucchini, sliced
3 medium tomatoes, diced
1 medium onion, diced
3 green onions, sliced
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
Salt and pepper to taste, optional

Steps:

  • Divide zucchini between two pieces of heavy-duty foil (about 20 in. x 18 in.). In a bowl, combine the remaining ingredients; spoon over zucchini. Fold foil around vegetables and seal tightly. Grill, covered, over indirect heat for 15-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI TOMATO SALSA



Zucchini Tomato Salsa image

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI SALSA



Zucchini Salsa image

A friend of mine was nice enough to share this awesome recipe with me. It is a great way to use up the plentiful zucchini that you may have growing in your garden. The salsa has a nice balance of sweetness and heat to it. I have made 4 batches of it alone this summer and everyone I share it with loves it and wants the recipe. Following the recipe the way it is should result in a medium heat salsa. Enjoy!

Provided by crazie4cooking

Categories     Low Protein

Time 1h30m

Yield 10 pints, 4-6 serving(s)

Number Of Ingredients 19

10 cups tomatoes, peeled and coarsely chopped (I use a combination of beefsteak, roma, and yellow tomatoes)
8 cups grated zucchini (with skin on)
4 cups chopped onions
2 cups green peppers
4 yellow banana peppers, chopped
3 jalapenos (add more if you like it hotter)
5 tablespoons salt
1 tablespoon cumin
1 1/2 cups vinegar
1 tablespoon garlic powder
1 cup brown sugar
2 teaspoons dry mustard
4 dashes Tabasco sauce
1 teaspoon turmeric
1 tablespoon crushed red pepper flakes
1 teaspoon white pepper (cayenne pepper can be used instead if you like it hotter)
1 teaspoon black pepper
2 (6 ounce) cans tomato paste
2 tablespoons cornstarch

Steps:

  • Mix all of the ingredients in a large pan.
  • Bring to a slow boil.
  • Simmer for 30 minutes.
  • Fill canning jars and place lids on.
  • Salsa can be processed in a hot water bath for 30 minutes or if you have a pressure canner, process at 5lbs of pressure for 5 minutes.

Nutrition Facts : Calories 554.6, Fat 3.2, SaturatedFat 0.6, Sodium 9486.2, Carbohydrate 126.4, Fiber 18.6, Sugar 90.3, Protein 14.9

HALIBUT WITH ZUCCHINI SALSA VERDE



Halibut with Zucchini Salsa Verde image

Provided by Ian Knauer

Categories     Low Cal     Dinner     Halibut     Zucchini     Summer     Healthy     Jalapeño     Lime Juice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

10 ounces zucchini (about 2 medium), trimmed, chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped seeded jalapeño chiles
1 1/4 teaspoons finely grated lime peel
2 1/4 teaspoons coarse kosher salt, divided
Nonstick vegetable oil spray
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground coriander
6 6-ounce skinless halibut fillets or cod fillets

Steps:

  • Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
  • Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
  • Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
  • Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

POUNDED FLANK STEAK WITH ZUCCHINI SALSA



Pounded Flank Steak with Zucchini Salsa image

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

Provided by Amiel Stanek

Categories     Bon Appétit     Summer     Grill     Steak     Oregano     Zucchini     Quick & Easy

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
1/2 cup red wine vinegar
1 tablespoon coarsely chopped oregano, plus leaves for serving
1/4 cup olive oil, plus more for steak
Kosher salt, freshly ground pepper
1 (1 1/2-pound) piece flank steak

Steps:

  • Toss zucchini, vinegar, chopped oregano, and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper. Set aside.
  • Prepare a grill for high heat. Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about 1/2" thick. (Don't hold back; you want it good and roughed up.) Pat steak dry with paper towels; season generously with salt and rub a bit of oil all over. Grill until browned, about 2 minutes per side for medium-rare. (You might not get that much color on this steak because it's so thin, but you don't want it to be overcooked.) Transfer steak to a cutting board and let rest 5-10 minutes. Cut in half lengthwise with the grain, then slice thinly against the grain.
  • Arrange steak on a platter and spoon half of reserved salsa along with some juices over steak. Top with oregano leaves. Serve remaining salsa alongside.
  • Do Ahead
  • Zucchini salsa can be made 1 day ahead. Cover and chill.

ZUCCHINI SALSA



Zucchini Salsa image

A new take on the traditional salsa. I find that this was especially spicy, but if you like things spicy, or are daring enough, then this is up your alley. The jalepeno must be used with care.

Provided by Studentchef

Categories     < 4 Hours

Time 2h10m

Yield 4 cup

Number Of Ingredients 8

2 cups zucchini, diced
1 lb tomatoes, chopped
1 cup purple onion, finely chopped
1 tablespoon green curry paste
1 teaspoon ground ginger
1 1/2 teaspoons yellow mustard
1 cup yellow zucchini, diced
1 jalapeno, seeded and finely chopped

Steps:

  • In a medium bowl combine all ingredients. Refrigerate and let sit for at least two hours.
  • Serve when ready (it is especially good during bbq season, or when you feel like having something spicy).

Nutrition Facts : Calories 56, Fat 0.7, SaturatedFat 0.1, Sodium 36.2, Carbohydrate 11.7, Fiber 3.2, Sugar 7.2, Protein 2.7

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From nikkidinkicooking.com


ZUCCHINI SALSA - COOKEATSHARE
zucchini salsa Recipes at Epicurious.com. Curried Corn and Zucchini Salsa Gourmet, July 1998. Zucchini and Red Pepper Enchiladas ... Grilled Vegetables with Cumin, Cilantro, and Salsa Verde Bon Appétit, July 2001 ... Tomato and Zucchini Melange - All Recipes. A nice side dish with practically no fat or calories that will go with any meal except a ... 1 large …
From cookeatshare.com


ZUCCHINI SALSA, CANNED RECIPE - FOOD.COM | RECIPE ...
Aug 23, 2011 - 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 …
From pinterest.ca


ROAST ZUCCHINI SALSA - CLOSET COOKING
With all of the zucchini around these days I was thinking that a zucchini salsa/pesto would be a great way to enjoy some! At its base this zucchini salsa looks like a basic pesto with the basil being replaced by zucchini, the pine nuts replaced with pepitas and the lemon juice replaced with lime juice. From there some more salsa like ingredients are added …
From closetcooking.com


TOMATO - ZUCCHINI SALSA - RECIPE | COOKS.COM
TOMATO - ZUCCHINI SALSA : 7 c. tomatoes, peeled and grated 3 c. yellow onions, grated 2 jalapeno peppers, grated fine 8 c. zucchini, grated fine 5 tbsp. salt. Let ingredients stand overnight. 1 tsp. garlic powder 1 tbsp. cumin 1 c. brown sugar 1 tbsp. cornstarch 2 tsp. dry mustard 2 c. vinegar 2 tsp. crushed red pepper 1 tsp. nutmeg 1 tsp. pepper 1 tsp. turmeric. …
From cooks.com


ZUCCHINI SALSA - SAVOR THE BEST
This zucchini salsa recipe couldn’t be easier. You can chop, dice, or shred the zucchini to get the look and texture you want. I did it the fast way and used my food processor. It made enough shredded zucchini for this recipe as well as a loaf of gluten-free zucchini bread. Chop, dice, or shred all the ingredients.
From savorthebest.com


29 ZUCCHINI SALSA IDEAS | CANNING RECIPES, ZUCCHINI SALSA ...
Aug 24, 2021 - Explore Maureen Gillis's board "Zucchini salsa" on Pinterest. See more ideas about canning recipes, zucchini salsa, food.
From pinterest.ca


STUFFED BELL PEPPER! QUINOA WITH ZUCCHINI AND CARROTS ...
May 1, 2013 - Stuffed Bell pepper! Quinoa with zucchini and carrots, Ground Beef, Black Beans, Corn, Onion, Salsa, SourCream! Orange Bell peppers are great for this!
From pinterest.com


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