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Zucchini Salsa, Canned

Vegan • Gluten free • 1 hr and 45 mins to make • Serves 1

Produce

1 tbsp Garlic powder
2 Green peppers
4 Onions
5 cups Tomatoes, ripe
10 cups Zucchini

Canned Goods

12 oz Tomato paste

Condiments

2 tbsp Mustard, dry

Baking & Spices

1 cup Brown sugar
2 tbsp Cornstarch
1 tsp Nutmeg
1 tsp Pepper
5/16 cup Pickling salt
2 tbsp Red pepper flakes
2 Red peppers

Oils & Vinegars

2 cups White vinegar

Nuts & Seeds

1 tbsp Cumin
Linda Edgington
Linda Edgington • 2 years ago

zucchini salsa, canned

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Pico Guac = Pico de Guaco The BEST salsa out there. 10 chopped Roma tomatoes, 1/2 C. chopped Cilantro, 1/2 chopped med. onion, 2 jalapenos (seeds removed chopped), 1 limes juice, scant 1/2 tsp. garlic powder, lots of salt and pepper--start with 1/2 tsp. each and add to taste. Serve with chips, etc. Best after flavors blend a few hours on countertop.

Tomatillo Salsa. My very fav salsa. This is really close how I prepare it. You can also boil the tomatillos and jalapenos too. Just be careful that the tomatillo dont overcook or they will explode in the water. You can also add chopped avocado and or green onions too. Delicious.