Let’s be honest, sometimes you’re craving something vibrant, fresh, and utterly delicious – a little burst of sunshine on a plate. But the thought of a complicated salsa can feel daunting. Fear not, my friends! Today, we’re ditching the fuss and diving into the unbelievably easy and incredibly flavorful Zucchini Salsa. This isn’t your grandma’s salsa – it’s a bright, herbaceous, and subtly spicy kick that’s perfect as a topping for grilled fish, tacos, or just enjoyed on its own with a dollop of sour cream. It’s also a fantastic way to use up those gorgeous, slightly watery zucchini – a kitchen staple that’s often overlooked! Get ready to elevate your summer meals with this surprisingly sophisticated salsa.
Why You’ll Love This
Okay, let’s start with the big question: why should you embrace this zucchini salsa? Well, it’s a surprisingly versatile and incredibly satisfying dish. Firstly, it’s naturally low in calories and packed with nutrients. Zucchini is a powerhouse of vitamins and antioxidants, and the fresh herbs contribute a ton of flavor and health benefits. Beyond that, it’s a fantastic way to reduce food waste. Zucchini is often discarded, and this salsa transforms it into a delicious and nutritious meal. Finally, it’s incredibly easy to make – perfect for busy weeknights when you want a quick and impressive dish without a lot of effort. It’s also a fantastic way to introduce kids to the joys of fresh, vibrant flavors – a little bit of healthy fun! Plus, the color is gorgeous – it’s a beautiful addition to any table.
Ingredients & Equipment
Here’s what you’ll need to create this amazing salsa:
- 1 large zucchini (about 2-3 pounds), diced into 1/2-inch cubes
- 1/2 cup red onion, finely diced
- 2-3 cloves garlic, minced
- 1 cup chopped fresh cilantro
- 1/2 cup lime juice (freshly squeezed is *essential*)
- 1/4 cup olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- Optional: A pinch of smoked paprika for extra depth
You’ll also need:
- Cutting board
- Knife
- Large bowl for mixing
- Measuring cups and spoons
- A colander (for draining the zucchini)
Step-by-Step Instructions
Let’s get cooking!
- Prepare the Zucchini: Wash and dice the zucchini into uniform cubes. This ensures even cooking.
- Sauté the Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the diced red onion and cook for 3-5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant – be careful not to burn it!
- Add the Zucchini: Add the diced zucchini to the skillet with the onions and garlic. Stir to combine.
- Spice it Up: Stir in the cumin powder, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften slightly.
- Add the Cilantro: Remove the skillet from the heat and stir in the chopped cilantro.
- Taste and Adjust: Taste the salsa and adjust the seasoning as needed. Add more salt, pepper, or chili powder to your liking.
Pro Tips
Here are a few extra tips to take your zucchini salsa to the next level:
- Don’t Overcook the Zucchini: Overcooked zucchini will be mushy. Aim for a slightly tender texture.
- Drain Excess Liquid: After sautéing the zucchini, you can drain it in a colander for a few minutes to remove some of the excess liquid. This will prevent the salsa from being too watery.
- Spice Level Control: Start with a small amount of chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
- Fresh Herbs are Key: Don’t skimp on the cilantro! It really brightens up the flavor.
- Make it Creamy: For a richer salsa, stir in a tablespoon or two of plain Greek yogurt or sour cream at the end.
Storing Leftovers
Leftover zucchini salsa is fantastic! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually deepen over time! You can also freeze it in ice cube trays for easy portioning and use in future meals. Just thaw completely before using. Enjoy!
Happy cooking!
Print
Zucchini Salsa Recipe
- Total Time: 1 hour
- Yield: 6 pint jars
- Diet: Vegan
Description
A tangy, slightly spicy zucchini salsa that’s perfect for topping tacos, dipping chips, or preserving the summer harvest.
Ingredients
10 cups finely chopped zucchini (about 4–5 medium zucchinis)
4 cups diced tomatoes (peeled and seeded if desired)
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2–4 jalapeño peppers, finely chopped (seeds removed for less heat)
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 ½ cups white vinegar
½ cup lemon juice
1 (6 oz) can tomato paste
Instructions
1. In a large stockpot, combine the zucchini, tomatoes, onions, bell peppers, jalapeños, and garlic.
2. Add salt, cumin, chili powder, oregano, vinegar, lemon juice, and tomato paste. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring frequently.
4. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.
5. Taste and adjust seasoning if necessary.
6. If preserving, ladle the hot salsa into sterilized jars, leaving ½-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes.
7. Let jars cool completely and check seals before storing.
8. Refrigerate after opening and consume within 2 weeks.
Notes
Use a food processor to speed up chopping if making a large batch.
This salsa gets better after sitting for a day or two in the fridge.
If canning, always follow updated USDA safety guidelines for preserving vegetables with low acidity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Boiling
- Cuisine: Mexican-Inspired