It's Cinco de Mayo and we're thinking Salsa! And one of our favorites for summer is Zucchini Salsa. It makes the best of garden harvests and farmer's market finds. It may even inspire you to throw an extra zucchini plant in the garden!
1 large zucchini, peeled & shredded
1 white onion, skinned & quartered
1 red pepper, cored & seeded
1 green pepper, cored & seeded (we used a large anaheim)
1 Tbl salt
2 cups chopped ripe tomatoes
1 cup white vinegar
6 oz can tomato paste
1/2 C brown sugar
1/2 Tbl cumin
1/2 Tbl garlic powder
1 Tbl dry mustard
1 Tbl red pepper flakes
1/4 tsp fresh ground nutmeg
1/4 tsp fresh ground pepper
1 small bunch cilantro, chopped fine
Prepare veggies by coring, seeding and quartering so that they will fit in the food processor. Pulse the onion and peppers until finely chopped. Move to a large mixing bowl. Peel zucchini and slice lengthwise. Using the small shredding disc in your food processor, shred both halves. Add to veggie mix, stir in salt and refrigerate. Dice tomatoes and set aside.
Prepare your canning lids and jars by boiling in large pot of water.
Rinse zucchini blend and strain off liquid.
In a large cast iron pot, combine zucchini blend, tomatoes and vinegar. Add tomato paste, sugar, cumin, garlic powder, mustard, red pepper flakes, nutmeg and pepper and stir to combine. Bring to a boil, then simmer for 15 minutes, stirring occasionally. Salsa texture will smooth out and it's color deepen to red. Remove from heat and add finely chopped cilantro. Stir to combine.
Spoon salsa into prepared jars using canning funnel. Wipe rims and place prepared lids, twisting rings only until secure, not tight. Place jars into a boiling water bath for another 15 minutes. Remove onto a dry towel and allow to cool. Once you hear the pop of the lid, they are ready for storage. Enjoy with chips or on your favorite taco! The sweet tangy flavor lends itself to any dish and preserves the flavors of summer for enjoyment anytime.