Tuesday, August 12, 2014

Zucchini Salsa Verde--Canned or Refrigerated

You go one morning to check the garden for any ripe produce. There's a zucchini there that is still a bit puny, but should be ready by the next day. You forget to check in the morning, but remember and look after dinner. It has gone from the size of a hot-dog to the size of your arm in less than 2 days! Yikes! What are you going to do with all that zucchini?!

I have the answer! SALSA! My sister canned some delicious zucchini salsa last summer (that I sampled on a recent trip to her house--YUM!), but I hadn't considered a zucchini salsa verde until I stumbled on this recipe from Everyday Southwest. It looked delicious, but with the large quantities of zucchini I had, I was hoping to can some for the coming months. So I found this recipe for canning salsa verde from Ball. I pulled from both to come up with my version. 
We loved it! I hope you do, too!

In a large stock-pot combine finely chopped (I used my food-processor) zucchini, tomatillos, jalapeno and poblano peppers, sweet onion, garlic, and cilantro.  Add lime juice and zest, cayenne pepper, oregano, salt, vinegar, and honey.  Mix well. 

Bring mixture to a boil and simmer for at least 5 minutes, until all ingredients begin to soften.  
Prepare 2 quarts of canning jars.  Fill to 1/4 inch from rims. Process in water bath for 15 min (half-pints), 20 min (pints), 25 min (quarts). 

Or serve it right up. Store unused in an air-tight container in the refrigerator. 

I had two of these soft tacos. And then spooned some more salsa right onto my plate and ate it with a bit of sour cream.  Tortilla chips are optional. :)

Zucchini Salsa Verde
Makes 2 quarts

5-6 cups finely chopped zucchini (adjust according to how many peppers you use)
3 cups finely chopped tomatillos
1 large sweet onion, chopped
4 jalapeno peppers, seeded and finely chopped
1 poblano pepper, seeded and finely chopped (optional, depending on your heat preference)
3 cloves of garlic, finely chopped
1 cup of chopped cilantro
Zest of 2 limes
1/2 cup fresh lime juice
1/4-1/2 tsp cayenne pepper (more = hotter salsa)
2 tsp oregano
2 tsp salt
2 tsp honey
1/3 cup white vinegar

1. Mix all ingredients in a stock pot. Heat and stir until boiling. Reduce heat and simmer uncovered 5-10 minutes, or until all ingredients have softened.
2. To Can: Ladle hot salsa into prepared canning jars (this will make approximately 2.5 quarts).  Wipe rims, place sanitized lids and rings. Process in a water bath for 15 min (half-pint); 20 min (pint); 25 min (quart).  Remove and let cool. Store for 1 year. 
3. To use soon: May be served warm, or cooled and stored in the fridge. Store in an air-tight container in the fridge for 2 weeks. (This is my best guess--the vinegar should help it last at least that long).  


This post is partying at these link-ups.


  1. I love zucchini, but hubby will think of any excuse to avoid it. He says it's a boring vegetable! I think I could persuade him with this....looks yum!!

    Thanks for sharing at Marvelous Monday on Smart Party Planning :-)

    1. Zucchini is definitely not boring here! You actually hardly realize you are eating zucchini--it is just a delicious, spicy green salsa. I hope you get to try it!

  2. I've never even heard of zucchini salsa. Does it taste almost like regular salsa or does it have a totally different taste? Thanks for sharing on Merry Monday.

    1. It tastes JUST like a regular green salsa. The zucchini flavor is masked by the peppers, tomatillos, and onions. But you can feel good knowing it is in there providing bulk and extra vitamins and fiber, even though you don't taste it!