Zuchini Salsa Food

ZUCCHINI SALSA

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

ZUCCHINI SALSA, CANNED

Steps:

• Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
• Day two.
• Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
• Bring to a boil and simmer for 15 minutes.
• Pour into sterilized jars and seal.
• Water bath jars for 15 minutes if they have not sealed properly.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

ZUCCHINI SALSA (CANNED)

Steps:

• Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
• CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
• Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
• Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated).
• Serve with tortilla chips.

ZUCCHINI WITH SALSA

Steps:

• Over medium heat melt the butter and oil in a large skillet and add the onions and sauté until tender, add garlic and cook stirring for about another minute.
• Add wine, zucchini, salt, pepper and ground ginger stir to combine and continue cooking over medium heat, stirring until zucchini begins to soften.
• Place a cover on the skillet, and continue cooking over medium low heat until just tender, but still a little crunchy (usually about 15-20 minutes) stir occasionally. Add salsa and honey during the last few minutes, stir to combine and continue cooking until salsa has heated through.
• Serve and enjoy.

ZUCCHINI SALSA FOR CANNING

Steps:

• Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
• Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
• Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude---you can learn about this at The National Center for Home Food Preservation's web site.).