Zucchini Salsa Recipe for Canning | Sweet, Tangy & Spicy

Late Summer Zucchini Salsa (for Canning)
This salsa makes the most of late summer vegetables—especially those oversized zucchini you’re never quite sure what to do with. Zucchini in salsa might sound unexpected, but once it’s mixed in, you won’t even notice it. The flavor is all about ripe tomatoes, bell peppers, onion, and a fragrant blend of spices. It’s a little sweet, a little tangy, with just the right kick of heat (easily dialed up for spice lovers or kept mild).

This recipe is designed for canning shelf-stable jars. I always make more than one batch—there’s always plenty of zucchini to go around, and it’s the kind of salsa you’ll be glad to have stocked for winter. It even makes a lovely homemade gift.

One important note: you’ll need to start the recipe the day before you plan to can. The grated zucchini, bell peppers, and onion are salted and left to sit overnight before cooking.

What is Zucchini Salsa?
I get it- zucchini salsa might not sound appealing, but it's really not all that different than whatever jar of salsa you're used to-- except, this is even better. The zucchini adds bulk, which is great not only to use up those overgrown garden zucchini, but for making the most of your tomatoes and peppers- it all gets cooked and preserved into a shelf stable salsa you can enjoy all year long. 

Why you'll love this recipe
You'll love this salsa recipe because it's simple to make, and addictively good. It has a balance of sweet, tangy and spice that I can't get enough of. 

Serving Suggestions
Beyond nacho chips: It also makes an insane addition to tacos or fajitas, either straight from the jar, or if you're looking for something a bit more "drizzly" I love blitzing it with a bit of mayo to create one of the most delicious taco sauces I've ever had. We do something similar, using a different salsa and some additional add ins, at the restaurant for our tacos- it's top notch. 

Ingredients and Substitutions
When you are following recipes for shelf stable foods, it's really important not to mess too much with the ingredients. The proper amount of acidity, salt and sugar are important- I'm not an expert on this topic, but I know enough not to take liberties that could eventually pose a food related health risk.

With that being said, some things are flexible. The original recipe calls for two red bell peppers, and two green bell peppers. Last time I made it- I used one red, one green, one yellow, and one orange. No big deal. 

You can also omit, reduce, or increase the amount of chili flakes in the recipe if you want to adjust the heat level. The original recipe called for an INSANE amount of chili flakes. Two tablespoons. I've been cooking long enough that when I took one look at the recipe- I was like - hell no. I SIGNIFICANTLY reduced it to 1/2 tsp chili flakes, which gives it enough heat for my palate. 

​Expert Tips / Notes Section

• Grate zucchini on the coarse side so it keeps some texture.
• Don’t skip the overnight salting step—it keeps the salsa from being watery, and is an important step for general food safety.
• Use a non-reactive pot (stainless steel or enamel) so the acidity doesn’t react. 
• Don't overcook the salsa - the instructions say 15 - 20 minutes as a guide. Cooked, but with some texture remaining in the vegetables. 

SAFETY
Following proper canning procedures for high acid foods is essential to prevent bacteria growth. My recipe doesn't include these instructions. Familiarize yourself with proper processes. Understand the difference between canning high acid and low acid foods. (High acid foods - like this salsa, are the best place to start for a beginner, as you won't need special equipment (a pressure canner) to heat process your jars of salsa. A "canning pot" (a large pot specifically for canning, which I recommend buying- mine wasn't expensive) of boiling water reaches the right temperature for high acid foods. There's lots of guides out there - here is one from Bernardin website, sharing methods for high and low acid foods. 

Step by Step Instructions

​1. Add grated zucchini, peppers and onion to a large bowl, stir in salt and let sit, covered, overnight. 

2. Rinse and strain the zucchini, onion and bell pepper mixture. 
I simply set my large bowl that has all the vegetables in it right in the sink and start filling up the bowl with cold water. I swoosh it around a bunch. Then, on the other side of the sink I put my strainer. I strain it in batches just using my hands to transfer it from the bowl to the strainer. (Mine isn't big enough to do it all at once). After each straining, transfer to a large stock pot.

3. Add All Ingredients to the Pot.
After you have rinsed and strained all the zucchini, bell pepper and onion mixture and transferred it to a pot- Add the remainder of the salsa ingredients. 

4. Prepare your jars, lids and required utensils - following proper canning procedures. Here is a guide, if you don't already know how. 

​5. Bring Salsa To a Boil
Start cooking Salsa over medium high heat, while stirring fairly regularly to prevent scorching. 
Once it comes to a boil, you can turn the heat down slightly, but keep it at a low boil - you want more than a gentle simmer. Cook for about 15 minutes, until the salsa looks "cooked" and the vegetables are mostly softened, but still some texture remaining. 

6. Start Scooping the salsa into your prepared jars, wiping rims with a clean cloth, and following the proper method for placing lids and screw caps. 

Tip - leave one inch space between salsa and lid. One of the utensils I like to have sanitized is a metal skewer. You give the salsa a stir with the skewer to release any trapped air, before wiping the rim with a clean cloth and placing the lids. 

I recently purchased a canning funnel! It sits snug in the jars with a wide mouth opening- makes the process a lot less messy.

7. Heat process the jarred salsa for 15 minutes, using the boiling water method. 

I definitely recommend buying the proper tool for removing jars from the boiling water. Search for Jar lifters or tongs. Canadian Tire sells them- probably widely available anywhere that sells canning supplies.