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Spicy Zucchini Salsa

Spicy Zucchini SalsaAs kids, my sister and I grew up spoiled with fresh food from the garden including but not limited to: canned salsas, sauces and veggies to enjoy year-round.  When I started this blog I wanted to be able to share those recipes, so I asked my Mom to do the writing, and I would do the posting.

All credit to this post and recipe goes to my mom, Kim Schrage.

BE SURE TO WASH ALL FRESH VEGETABLES WELL BEFORE BEGINNING THIS PROCESS AND ONLY PEEL ONIONS & GARLIC. USE FOOD PROCESSOR TO CHOP ALL VEGETABLES TO A SIZE THAT YOU LIKE (EXCEPT TOMATOES). IF YOU DON’T HAVE A KITCHEN-AID OR FOOD MILL YOU WILL NEED TO SCALD & PEEL TOMATOES BEFORE CHOPPING.

(You can cheat and use canned tomatoes, if you are desperate.)

From the garden:

  • 12 cups tomatoes put thru food mill (I use my Kitchen-Aid with the meat grinder attachment & course grinding disc) MEASURE AFTER GRINDING TO EQUAL 12 cups-you will not even know there are peelings!!!
  • 5 cups unpeeled zucchini chopped
  • 2 large green peppers chopped
  • 4 jalapeño peppers chopped
  • 6 cayenne or Thai chilies chopped
  • 2 large onions chopped
  • 6 cloves garlic chopped

From the pantry:

  • 12 ounce can tomato paste
  • 2 tablespoons canning salt
  • ½ cup 5% cider vinegar
  • ¼ cup honey
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoon dry cilantro
  • 1 ½ teaspoon dry oregano
  • 1 ½ teaspoon dry marjoram

Combine all ingredients in a large kettle or slow cooker/roaster & simmer 2-3 hours, stirring occasionally to desired thickness. If you prefer a hotter salsa add more fresh chilies or cayenne pepper to taste. If you like it sweeter add a bit more honey or brown sugar to taste. Pour into prepared pint jars & process in a hot water bath for 15 minutes after boiling. You may also freeze in appropriate containers.

THIS RECIPE YIELDS APPROXIMATELY 18 PINTS

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