Our family uses a lot of salsa - Mexican dishes being our favorite meals ... In my years of making salsa, I've developed a superb recipe that others have frequently requested. That resulted in me adding it to the cookbook that I published in 2001.
Well. This Zucchini Salsa that I tried this year has topped that! Everyone in the family gives raves reviews on this one, asking that I make ALL my salsa now using this new recipe. Does that speak volumes or what??
Here is the Zucchini Recipe that Ken found this week in the Manitoba Co-operator sent in by Joy from B.C.:
Zucchini Salsa
10 cups grated zucchini
4 medium onions, diced
2 green peppers, diced
2 red peppers, diced
4-6 jalapeno peppers, blended
2 tbsp. salt
2 tbsp. dry mustard
4 cloves garlic, blended
1 tbsp. cumin
1 tbsp. tumeric
1 tsp. black pepper
1 tsp extra spicy Mrs. Dash
1 cup vinegar
9 cups blended fresh tomatoes
1 can tomato paste
Mix all together. Boil for 40 minutes.
Mix & add: 3 tbsp. cornstarch with 1/4 cup cold water.
Add to salsa & return to boil.
Pour into sterile jars. Seal & process in water bath for 30 minutes.
Makes 11 pints.
Do give this a try. I'm thinking this will extend my tomato crop which always seems too little -- while using up the zucchini which is in ample supply. Not only that, but the sweetness of the processed zucchini eliminates the necessity of added sweetener in the recipe. Win/win!! Yahoo! I like it when experiments work out so well!
Sounds deeeeeeelicious!!
ReplyDeleteDo you have to peel the tomatoes, or did you leave the skin on??
ReplyDeleteOops, I missed responding to this. I leave the skin on and throw the tomatoes whole into the blender --- wa-a-a-y too much work to peel them. I'm lazy that way!
ReplyDeleteHa ha ha... I think I had peeled them... :P
ReplyDelete