Fiesta Zucchini Corn Salsa Recipes

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Steps:

• Prepare canner, jars, and lids according to manufacturer's instructions.
• Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
• Heat to a boil. Reduce heat and simmer 5 minutes.
• Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Process in boiling water canner for 35 minutes, adjusting for altitude.

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Steps:

• Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.

Steps:

• Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini. garlic and oregano and sauté until garlic is just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until cheese melts, about 2 minutes.

Steps:

• Heat olive oil in heavy medium skillet over medium heat.
• Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
• Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
• Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

Steps:

• Wearing rubber gloves, finely chop jalapeño with seeds. With a sharp knife cut enough corn from cobs to measure 1 1/2 cups. Remove peel in 1/4-inch-thick strips from 2 zucchini and cut peel into 1/4-inch dice. Coarsely chop cores and remaining zucchini.
• In a large nonstick skillet cook jalapeño, chopped zucchini (not dice), curry powder, and broth over moderate heat until zucchini is tender, about 5 minutes. In a blender or food processor puree mixture until smooth (use caution when blending hot liquids).
• Transfer mixture to skillet and add corn and zucchini dice. Cook salsa over moderate heat, stirring, until corn is just tender, about 5 minutes. Thinly slice scallions and stir into salsa with lime juice, tossing to combine. Season salsa with salt and pepper and serve warm.

Steps:

• Saute zucchini and onions in oil for 5 minutes.
• Stir in corn and salsa.
• Cook for 2 minutes or until all veggies are tender.
• Serve with chicken or pork.