Renny's Recipes: Zucchini Salsa

This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. We do not share your information with other sites. All views expressed are our own.  Thank you for your support!
​

You guys, this year I am really feeling like a true gardener. I've fumbled my way through gardening the last few years, peppering my mom with questions, reading all her blog posts about gardening here, and checking on the good ol' Google Search engine. This year my mom gave me a few tomato plants. I don't want to say how many, just know that one of them did really well (I'm still picking tomatoes off of it!)

As I am learning and bringing in more and more harvest I've been trying to be creative in how I use up these vegetables. A few days ago I had several zucchini (if you want to dip your toe into gardening start with zucchini, you'll get so many you won't know what to do with yourself, just remember to come to our blog for recipes!) and several tomatoes sitting on my counter and I decided, you know what? I want to make some zucchini salsa!

Look at all these tomatoes and zucchini!

So I did some googling on salsa making and researched my mom's recipes to figure out how to make a great zucchini salsa, and this was so delicious and so easy to do. The most time consuming part of this zucchini salsa is at the beginning when you are chopping all the vegetables. After that it's pretty smooth sailing.
I did also use onions and bell peppers in this zucchini salsa but I had to purchase those from the store because my onions died and I didn't plant any bell peppers (maybe next year's garden! Once you start you just can't stop!)

You're going to need pickling salt for this recipe, which you can find at most grocery stores in the canning section.

This recipe will make a very large batch of zucchini salsa. You can either have a big chips and salsa party, or do what I did and can several jars of salsa. Remember for canning you want to make sure your jars are sterilized before use.

The other thing to note about this zucchini salsa recipe is it'll take you two days but it isn't two days of labor intensive work. On the first day you'll chop up all your veggies and then you leave them to sit covered in a bowl with some pickling salt overnight. The next day when you get back to it the rest of the recipe is fairly easy to put together. If you can some jars of this zucchini salsa then you will have the added step of boiling water for water bath canning and making sure you've got the right sized lids and rings for your jars.

This zucchini salsa is so good you're going to want to make sure you have some tortilla chips on hand to eat it with. I canned seven jars of salsa from this recipe. I could have done a couple more but I saved some for us to enjoy with some tortilla chips. No regrets. I'll be making this zucchini salsa every year now! I hope you will too!