zucchini salsa cooking

Zucchini Salsa

No better way to use zucchini!
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Any good zucchini salsa begins with a lush garden!

I wish I could say that one of the benefits of being furloughed for the summer is having a lush and abundant garden that allows me to make my delicious zucchini salsa but, that would be a lie!  My garden was just as bad this year as the last two years! The only difference is that this year I couldn’t blame the weeds on the fact that I was in Dublin for the week. 

Well, at least I have an excuse!

No, this year the only excuse I have for a shitty garden is that I would rather wake up and enjoy my coffee, check Facebook, think about what I should have for breakfast, and then realize it’s almost noon! Might as well have lunch. By the time lunch is over, it’s either too hot to garden, or it’s raining! The next thing you know, you’re opening a bottle of wine and making supper!

There are two things I’m dying to know. First thing, why do zucchini do so well, even when we neglect them? I feel bad! It doesn’t matter how bad I treat them! They show me nothing but love.

Wait a second! Are my zucchini trying to kill me with kindness?    


The second thing I’m trying to figure out is how the heck do we get all this stuff done when we have a job? What about when we have a job and kids? If you’re reading this post and you have a job AND kids, put the recipe down! They sell salsa in the store! Toss some of that store-bought stuff in some leftover rice, with some shredded rotisserie chicken, and a can of corn! Better yet, order pizza! You don’t have time for this! I’m not judging!

For the rest of you, this zucchini salsa recipe is divine! You can’t even tell it’s mostly zucchini. I only used 2 large zucchini to get 10 cups, so you will have to find other ways to use all those green monsters! I usually get about 8 pints per batch.

Zucchini Salsa

Course: AppetizersCuisine: Mexican


Prep time


Cooking time



Add some spice to any dish with this yummy zucchini salsa.


  • 10 cups zucchini, peeled, seeded, & shredded

  • 4 medium onions, chopped

  • 2 green peppers, chopped

  • 2 red peppers, chopped

  • 0-6 jalapenos, seeded and shopped (I use 2)

  • 5 cups chopped tomatoes

  • 1/4 cup pickling salt

  • 1 tbsp pickling salt

  • 2 tbsp dry mustard

  • 1 tbsp garlic powder, or 6 cloves minced

  • 1 tbsp cumin

  • 1 tsp Nutmeg

  • 2 cups white vinegar

  • 12 once tomato paste

  • 1 cup brown sugar


  • Day 1
  • In a large bowl combine the zucchini, onions, green pepper, red pepper, jalapeno pepper, and 1/4 cup pickling salt. Mix together, cover, and let stand overnight.
  • Day 2
  • Rinse and drain the zucchini mixture. Put into a large pot and add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, 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 10 minutes. Any unsealed jars should be refrigerated and used immediately.



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