Salsa With Zucchini With A Hint Of Lime Recipes
SALSA WITH ZUCCHINI WITH A HINT OF LIME
This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Check this http://www.recipezaar.com/bb/viewtopic.zsp?t=223941 forum for peeling tomatotes. Here is step x step pictures http://www.recipezaar.com/bb/viewtopic.zsp?p=4073734 and directions on making this.
Provided by Rita1652
Categories Sauces
Time 1h20m
Yield 8 pints, 60 serving(s)
Number Of Ingredients 21
Steps:
- Place tomatoes in a strainer over a bowl to catch all the juices.
- Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
- Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
- Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.
- Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
- Process for 10 minutes in a hot water bath.
- Label and store in a dark place. Use with 1 year.
Nutrition Facts : Calories 24.4, Fat 0.2, Sodium 87.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 0.9
ZUCCHINI TOMATO SALSA
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ZUCCHINI SALSA VERDE
This is the best green salsa ever; it's bright and sweet with just the right hint of spice. -Donna Kelly, Provo, Utah
Provided by Taste of Home
Time 45m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.
Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ZUCCHINI SALSA
I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 7 cups.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
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