Do you love any form of zucchini, but are overwhelmed by the number of fruits your plant produces? Unfortunately, sometimes you can’t eat it all, and you’ve already given it to your friends. I know what you feel.
And this is the idea of using zucchini in preserves. I’m already making ketchup or a salad out of it, so it’s time for something Mexican. It was salsa. A sweet and spicy addition to dishes.
- about 12 cups of grated zucchini
- 2 cups of chopped onion
- 1 green pepper
- 1 red pepper
- 2 chillies pepper
- 2 kg of fresh tomatoes
- 3 1/2 tablespoons of salt
- 1 teaspoon turmeric
- 1 teaspoon of cumin
- 1 teaspoon garlic powder
- 1 teaspoon of black pepper
- 1 tablespoon of sweet pepper
- 1.5 – 2 tablespoons of dried chilli (optional according to your taste and sharpness)
- 1 tablespoon of mustard seeds
- 0.5 tablespoons of coriander seeds
- 1.5 cups of sugar (preferably brown or half and a half)
- 2 cups of spirit vinegar
We start preparations the day before.
Grate the zucchini on coarse eyes (I used yellow and green). Sprinkle with salt and set aside overnight to draw water out of it.
The next day or a few hours later, drain the excess water from the zucchini and place it in the pot with which you will cook the salsa.
Onions, tomatoes and peppers, cut into small / medium cubes. Remember that you can adjust the sharpness by adding or reducing the amount of chillies.
To a large pot with grated zucchini, add tomatoes, onions and peppers.
Add turmeric, garlic powder, cumin, black pepper, sweet pepper, chili pepper powder, mustard seeds, coriander seeds, sugar and vinegar. Turn on the stove to medium heat.
After boiling, reduce and cook the salsa for about 50-60 minutes, depending on the amount of liquid in the tomatoes. You may have to cook longer if the tomatoes are more watery.
Pour hot salsa into jars. Make a complete turn.
Pasteurize them by boiling them for 15-20 minutes and leave them in the pot until they cool down (this is what my mother taught me).