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
Recipe by If You Have An Egg You Have Hope at https://www.ifyouhaveanegg.com/fresh-zucchini-salsa/