Looking for a salsa that bursts with garden freshness yet still brings a kick? This Zucchini Salsa is a vibrant, flavor-packed recipe that transforms humble zucchini into a tangy, slightly spicy condiment perfect for chips, tacos, grilled meats, or even as a topping for eggs. Packed with ripe tomatoes, colorful peppers, jalapeños, and warm spices, it’s a jar full of summer that you can enjoy year-round.
Bright, zesty, and just the right amount of heat—this salsa is the ultimate homemade treat for canning lovers and fresh food fans alike. Whether you make it for your pantry, for gifts, or for your next party, it’s bound to be a hit.
Why You’ll Love This Recipe
This zucchini salsa is more than just a way to use up garden zucchini—it’s a flavor experience. Here’s why it will be your new favorite salsa:
Garden Fresh: Uses an abundance of fresh vegetables for unbeatable flavor.
Perfect Balance of Flavors: Tangy vinegar, sweet brown sugar, and earthy spices blend perfectly.
Adjustable Heat: Make it mild or fiery by adjusting jalapeños and chili peppers.
Great for Canning: Preserve the taste of summer to enjoy all year long.
Versatile: Delicious with tortilla chips, over grilled chicken, in tacos, or on scrambled eggs.
Prep & Cooking Time
This recipe takes a little chopping time but is well worth the effort for its fresh, bold flavor.
Preparation Time: 30 minutes (plus optional overnight resting)
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes (plus optional resting)
Ingredients
Here’s what you’ll need to create a delicious batch of zucchini salsa:
- 12 cups grated zucchini
- 2 cups diced onion
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3–4 jalapeño peppers, diced (adjust to taste)
- 12 cups fresh tomatoes, chopped
- 3 ½ tablespoons canning salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 ½ – 2 ½ tablespoons red chili peppers (to taste)
- 1 tablespoon mustard seeds
- 1 ½ cups light brown sugar
- 2 cups white vinegar
Step-by-Step
1. Grate the Zucchini: Start by grating the zucchini—this is the most time-consuming part. If you want a firmer texture and less liquid, cover the zucchini with pickling salt and let it sit in the fridge overnight or at least several hours. This draws out excess moisture.
2. Drain and Rinse: The next day (or after resting), drain and rinse the zucchini thoroughly to remove excess salt.
3. Prepare the Vegetables: Dice the onions, chop the green and red peppers, and finely dice the jalapeños. Adjust the number of jalapeños based on your desired spice level. Chop the fresh tomatoes.
4. Combine in Stockpot: In a large stockpot, add the zucchini, tomatoes, onions, and peppers. Place the pot over medium-high heat.
5. Add Seasonings: Stir in the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar, and vinegar.
6. Bring to Boil: Stir well and bring the mixture to a full boil.
7. Simmer: Reduce the heat to medium and let the salsa simmer for 45 minutes to an hour. If your tomatoes are very juicy, you may need to simmer longer to reduce the liquid and thicken the salsa.
8. Jar the Salsa: Ladle the hot salsa into hot jars, leaving ½ inch of headspace. Wipe the rims clean and place lids and rings securely.
9. Process for Canning: Process jars in a water bath canner—15 minutes for pints or 20 minutes for quarts.
10. Cool and Store: Allow jars to cool completely before storing them in a cool, dark place.
How to Serve
This zucchini salsa is incredibly versatile. Here are some of the best ways to enjoy it:
With Tortilla Chips: A fresh, chunky alternative to store-bought salsa for dipping.
Over Grilled Meats: Spoon over chicken, steak, or fish for a fresh burst of flavor.
In Tacos or Burritos: Adds tang, spice, and texture to any Mexican-inspired dish.
As a Breakfast Topping: Try it over scrambled eggs, omelets, or breakfast burritos.
On Burgers or Sandwiches: Use as a condiment for an unexpected twist.
Tips & Variations
Spice Control: For a milder salsa, use fewer jalapeños and chili peppers; for more heat, add extra.
Chunky vs. Smooth: Chop veggies coarser for a chunky texture, or finer for a smoother spread.
Add Corn: Stir in fresh or roasted corn kernels for extra sweetness and color.
Tomato Swap: Use yellow tomatoes for a golden-hued salsa with a milder taste.
Herb Infusion: Add fresh cilantro or parsley after cooking for a herbal note (skip if canning long-term).
Nutritional Information
Serving Size: About ½ cup
Calories: ~120 kcal
Carbohydrates: ~28g
Protein: ~2g
Fat: ~1g
Fiber: ~4g
Sugar: ~20g
Sodium: Varies based on salt used
Storage & Shelf Life
If canned properly, zucchini salsa can last up to a year in a cool, dark pantry. Once opened, store in the refrigerator and consume within 1–2 weeks. For a fresh version without canning, store in the refrigerator and enjoy within 5–7 days.
FAQs
Can I freeze zucchini salsa instead of canning it?
Yes! While the texture may soften slightly after thawing, the flavor remains delicious. Freeze in airtight containers for up to 6 months.
Do I need to peel the zucchini?
No—zucchini skin is thin, edible, and adds color and nutrients to the salsa.
Can I use canned tomatoes?
Fresh tomatoes are best for texture and flavor, but canned can be used if fresh aren’t available—just drain them well.
What if I don’t have mustard seeds?
You can omit them or replace with ground mustard for a similar flavor.
Is this salsa safe for canning?
Yes—this recipe includes enough vinegar to make it safe for water bath canning when processed as instructed.
Final Thoughts
This zucchini salsa is proof that garden vegetables can be transformed into something truly exciting. Sweet from the brown sugar, tangy from the vinegar, spiced just right from the peppers and seasonings—it’s a flavor-packed jar that brightens any meal. Perfect for preserving summer’s bounty or bringing fresh flavor to the table any time of year, this recipe is a keeper.
Make it once, and you’ll find yourself looking forward to zucchini season—not just for bread and fritters, but for this zesty, colorful salsa that will have friends and family asking for seconds…and the recipe.
Print
Zucchini Salsa
- Total Time: 1 hour 30 minutes
Ingredients
- 12 cups grated zucchini
- 2 cups diced onion
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3-4 jalapeño peppers, diced
- 12 cups fresh tomatoes, chopped
- 3 1/2 tablespoons canning salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 1/2 – 2 1/2 tablespoons red chili peppers
- 1 tablespoon mustard seeds
- 1 1/2 cups light brown sugar
- 2 cups white vinegar
Instructions
- Begin by grating the zucchini, which will take the most time. You may choose to cover the zucchini with pickling salt and allow it to sit in the refrigerator overnight or for several hours to draw out moisture. This step can be skipped; often, I do, and let the mixture boil longer to evaporate more liquid.
- The following day or a few hours later, drain and rinse the grated zucchini thoroughly.
- Dice the onions, tomatoes, and peppers. Adjust the heat of the salsa to your preference by adding or reducing the amount of peppers used.
- In a large stock pot, combine the grated zucchini, tomatoes, onions, and peppers. Place it on medium-high heat.
- Incorporate the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar, and vinegar. Bring the mixture to a boil.
- Once boiling, reduce the heat to medium and allow the salsa to simmer for 45 minutes to an hour, depending on the amount of liquid present in the tomatoes. You may need to cook it longer if the tomatoes are particularly watery.
- Ladle the hot salsa into hot jars, ensuring to leave 1/2 inch of headspace. Remember to wipe down the rims before applying the lids and rings.
- Process in a water bath canner for 15 minutes for pints or 20 minutes for quarts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 120 kcal per serving
