Thursday, August 7, 2014

Sweet Smoked Zucchini Salsa

Yummy note: For the last few years, I've been lucky enough to grow a small box garden. We've been blessed with numerous zucchinis actually, a few pounds of tomatoes a year, and a few pumpkins. Last summer is when I first got this zucchini salsa recipe from our family friend, Holly. She actually had an abundance of amazing ripe tomatoes that I was like "yes, please! I will use them!" with my zucchinis and try and make this salsa you make. This salsa recipe was actually one of my very first real canning experiences, so it was pretty exciting to try it out. Scary and exciting, as I've never done a venture like this by myself; let alone a recipe that takes 2 days to finish! Yikes, luckily it really is pretty easy and the first day is really just prep, while the second day is the processing. I summed my husband into the kitchen for back-up for some of the prep and then jarring the next day. The first time I made this I think I cut down the recipe into thirds, as the recipe called to make 24 jars and that seemed scary. But in hindsight, I totally should have beefed up my ingredients then and just bit the bullet and made a full batch, as earlier this year, we were like, "I wish I had more salsa left." lol. Ah, live and learn. So this salsa is a combination of many flavors making it delicious! Sweet from the brown sugar, smokey from the liquid smoke, and just a little spicy from the onions, peppers, and jalapenos. It is a summer garden harvest in a jar!

Sweet Smoked Zucchini Salsa

Makes about 24 jars 
(Yummy note: This recipe can be easily halved or even done in third if you want a much smaller batch of salsa.)
Ingredients:
Day 1: 30 cups shredded zucchini 12 small onions, shredded 6 green peppers, shredded 6 red peppers, shredded 3/4 cup pickling salt
Day 2: 3 tbsp dry mustard 3 tbsp ground garlic 3 tbsp cumin 2 tbsp red chilli powder 3 tbsp liquid smoke 6 cups white vinegar 2 1/4 cups brown sugar 2 cups cilantro, chopped 10-15 jalapeno peppers, chopped 3 tsp ground pepper 15-20 cups chopped ripe tomatoes (leave skin on) 3-4 tbsp cornstarch 3- 12 ounce cans tomato paste
Instructions Day 1: Prepare and shred ingredients. Combine the first 5 ingredients in a large mixing bowl. Mix well and let stand overnight in the refrigerator.

Day 2: Chop tomatoes, jalapeno peppers, and cilantro. Rinse and drain the zucchini and onion mixture well. Put into a large pot with all of the other ingredients and bring to a boil. Simmer for 15 minutes. Pour hot mixture into cleaned, hot jars. Put lids on, but make sure they are not too tight. Process them for 15 minutes in a boiling water bath canner. If the jars do not seal properly or you didn’t hear any pings throughout the process, place the jars in refrigerator and use within the next few days.

Yummy note:The Ball brand website was a big help, besides a few phone-a-friends and relatives on how to can successfully. Check here for some tips - http://www.freshpreserving.com/tools/waterbath-canning

Day 1 - the prep
Beautiful big tomatoes!!
The start of Day 2 is to chop the tomatoes.
Day 2 - Process salsa ingredients. 
Salsa simmering away while we start the water bath canner. 
Hot mixture going into the jars! Again check this site for awesome canning tips and tutorial for help on this part if you are new to canning. 
Process jars in the water bath. 
Sweet Smoked Zucchini Salsa ready for storage! 
The finished product is a slightly chunky textured salsa with a mild, sweet, smokey flavor.  



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1 comment:

  1. I believe that salsa can be raw or cooked, chopped finely or chunky, blended smooth, mild or fiery hot, smooth or spicy or fruity.
    Salsa

    ReplyDelete