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When I say our garden overflow-eth I mean the tomatoes, zucchini and cucumbers. They have literally taken over everything. I don’t think I’ve seen tomato plants reach into other spaces like that, they LOVE our raised beds and the homegrown compost. The homegrown compost is for another day.
The only tools you need for this recipe are a sharp knife, a cutting board and either a food processor or a heavy duty blender/chopper like a NutriBullet. My food processor is small so I have to make two batches to fill a pint jar but trust me it gets the job done, and done quick! Here is the KitchenAid food processor I use but it’s not in the cut color you’ll find at this link 🙂
This recipe is soooooo darn easy you will never buy pre-made salsa again. Like ever. Lilly that works here in the showroom missed the whole first round of salsa making because she was on vaca. I promised her we would make some Saturday but only if she got all her paperwork done first. There was alot of paperwork!
She finished with only 15 minutes left in the day and guess what? In 15 minutes she had a fresh double batch of Fresh Zucchini Salsa in her grubby little hands and ready to take home.
Have you got 15 minutes? Then you’ve got some fresh salsa!
Taste Test Results!
*Casey – LOVE
*Me – obviously LOVE
*Allan – LOVE, went back for seconds
*John – LOVE
*Alyssa (6 ½ years old) – was pretty sure we were trying to kill her, but then again she is soooo picky
*Beau (almost 3 years old!) – LOOOOOOOVED it and stole the rest of her mom’s taco salad
If your family can stay out of it, this fresh recipe will last a week to ten days in the fridge without any additional preservation methods. I will be trying this recipe as a fermented salsa and then pressure canning later, stay tuned!
Leave a comment with your version of fresh veggies or how you used this oh so fresh recipe!
Fresh Zucchini Salsa
Prep
Total
Yield 12 serving
Ingredients
Ingredients
- 6-8 grape tomatoes, halved
- ½ small zucchini, cut into chunks
- ¼ cup red onion, cut into chunks
- ½ cup fresh cilantro (or more to taste!)
- 1 medium or two small jalapenos, remove seeds and membrane for milder flavor
- 3 cloves garlic or 1 Tbsp Spice World minced garlic
- ½ lime squeezed
- ¼ tsp pink himalayan sea salt
Instructions
Instructions
- Depending on the size of your food processor / chopper you may need to make this in two batches like I do
- Combine all ingredients into food processor (no need to mix, just dump and spread around evenly!)
- Using the pulse feature, pulse in short bursts until the salsa is your desired consistency. I like mine a little chunky. If you like it more smooth just make sure you don’t pulverize it into mush ok?
Notes
If your family can stay out of it, this fresh recipe will last a week to ten days in the fridge without any additional preservation methods. I will be trying this recipe as a fermented salsa and then pressure canning later, stay tuned!
Note: Because this recipe is so flexible you can use any zero point fresh veggies and keep it at zero. Use as fresh as possible!
Cuisine American
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