Zucchini Salsa

Zucchini Salsa
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Prep Time 10 mins
Cook Time 1 d 2 hrs
Total Time 1 d 2 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 50


  • 2 cup green peppers, chopped (2 cup)
  • 10  cups zucchini, peeled & shredded
  • 4 pcs onions, chopped  (4 cups)
  • 2 pcs red peppers, chopped (2 cup)
  • 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 1/2 lbs)
  • 12 ounces tomato paste


Day one:

  • In a large bowl combine; Zucchini, onions, green pepper, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in the fridge.

Day two:

  • Rinse well and drain. Put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 T. salt, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.
  • Ladle into sterilized jars 6 pint jars filling to 1/2" headspace, remove air bubbles, wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.


I have cooked, baked, and barbecued all the zucchini in the garden and still have more so I found this unbelievable recipe for a zucchini salsa. Hubby loves this salsa which is awesome since he isn't really into salsa.
Keyword Salsa, Zucchini Salsa