Zucchini Salsa

Yield: Approx. 10 pint jars

Canning can be fun!

You can make a 1/2 or 1/4 recipe of this delicious "sweet heat" salsa to try. With the Vitamix, you don't peel the tomatoes or shred the zucchini. The machine does all the work!

You may also vary the "heat" ingredient. Substitute 3-5 fresh hot peppers for the red pepper flakes. Remember, it's the seeds and membranes of the pepper that makes the recipe hot.

« Back to Recipe Search
Printable Version
Printable 3x5 Card
Printable 4x6 Card
7x9 Recipe Book Page
7x9 Printing Instructions
Email to a Friend
Add to Shopping List
View Shopping List

Night before - draining excess water
10 cups (1.2 kg) chopped zucchini
4 onions, peeled, roughly chopped
2 green bell peppers, seeded, roughly chopped
2 red bell peppers, seeded, roughly chopped
1/4 cup (73 g) pickling salt
1 teaspoon ground black pepper
1. In a large bowl combine; zucchini, onions, green pepper, red pepper and the salt. Mix together and cover. Let stand overnight.
Next day - Preparation
5 cups (900 g) ripe tomatoes - cored and roughly chopped
2. Thoroughly rinse and drain zucchini mixture two or three times to remove excess pickling salt.
3. Fill Vitamix container half way with zucchini chunks and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 4.
6. Blend for 15-20 seconds or until ingredients are mixed. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients.
7. When mixture is of desired consistency, pour into your canning pot. Repeat process with the rest of the vegetables including the tomatoes.
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon ground cumin
2 cups (480 ml) white vinegar
1/2 cup (110 g) brown sugar
2 tablespoons (10 g) crushed red pepper flakes
1 teaspoon ground nutmeg
2 tablespoons (16 g) cornstarch
2-6 ounce cans tomato paste
8. Add the rest of the ingredients to the pot and mix well. Bring to a boil and simmer for 15 minutes. Pour into sterilized jars and seal with canning lids and bands. Place jars in hot water bath to ensure an airtight seal.

Health Classification: Low Fat, Low Carb, Low Cholesterol, Heart Healthy, Gluten-Free, Vegetarian, Vegan
Meal Type: Dips and Spreads, Appetizers

Nutrition Facts
Serving Size 1/4 cup (60 ml)
Amount Per Serving
Calories 38  
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 781mg
Total Carbohydrate 8g
Dietary Fiber 1g
Sugars 6g  
Protein 1g  
Vitamin A 13%
  • Vitamin C 25%
    Calcium 2%
  • Iron 5%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
      Calories: 2000 2500
    Total Fat Less than 65g 80g
    Sat Fat Less than 20g 25g
    Cholesterol Less than 300mg 300mg
    Sodium Less than 2,400mg 2,400mg
    Total Carbohydrate   300g 375g
    Dietary Fiber   25g 30g
    Calories per gram:
    Fat 9
  • Carbohydrate 4
  • Protein 4