When your summer garden is bursting with zucchini, peppers, and tomatoes, it’s time to get creative—and what better way than with this Sweet Smokey Zucchini Salsa? This is not your ordinary salsa; it’s a bold fusion of sweetness, smokiness, and spice, perfectly balanced to become your go-to for chips, tacos, burgers, and more.
Unlike traditional tomato salsas, this recipe puts zucchini in the spotlight, offering a texture-rich, nutrient-dense, and flavorful preserve you’ll love long after zucchini season ends. With just the right amount of jalapeños and the unforgettable touch of Liquid Smoke, this salsa tastes like it’s been cooked over open flames. Best of all? It’s ideal for canning and storing for months.
Let’s dive into this bold, zesty garden creation that transforms humble vegetables into a salsa masterpiece!
Ingredients
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30 cups peeled, shredded zucchini
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12 small onions, shredded (or 6 large)
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6 green bell peppers, chopped or shredded
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6 red bell peppers, chopped or shredded
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¾ cup pickling salt
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3 tablespoons dry mustard
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3 tablespoons garlic powder
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3 tablespoons ground cumin
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2 tablespoons red chili powder
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3 tablespoons Liquid Smoke
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6 cups white vinegar
-
2¼ cups brown sugar
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2 cups chopped fresh cilantro
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10–15 jalapeño peppers, chopped (adjust to spice preference)
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3 teaspoons ground black pepper
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15–20 cups chopped ripe tomatoes (leave skins on)
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3–4 tablespoons cornstarch
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3 (12 oz.) cans tomato paste
Equipment
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Food Processor – Speeds up the shredding and chopping
-
Large Mixing Bowl – Great for salting and draining the zucchini mixture
-
Large Pot or Dutch Oven – Le Creuset or heavy-bottomed pot preferred
-
Mason Jars (Pint or Quart size) – For storage and canning
-
Hot Water Bath Canner – Essential for shelf-stable preservation
-
Ladle and Funnel – Makes transferring salsa to jars easy and mess-free
Preparation
Step 1: Prep and Salt the Veggies
In a large bowl, combine shredded zucchini, onions, and both red and green peppers. Sprinkle in the ¾ cup pickling salt, stir well, and let sit for 2–3 hours. This draws out excess water, essential for the right salsa consistency.
Step 2: Drain and Rinse
After resting, drain the salted vegetable mixture in a colander. Rinse thoroughly under cold water and squeeze out as much moisture as possible using cheesecloth or a clean kitchen towel.
Step 3: Cook the Base
Transfer the drained veggies to a large pot. Add chopped tomatoes, jalapeños, vinegar, brown sugar, tomato paste, cilantro, dry mustard, garlic powder, cumin, chili powder, Liquid Smoke, and black pepper. Stir thoroughly.
Step 4: Simmer the Salsa
Bring the mixture to a boil over medium-high heat. Reduce heat and simmer uncovered for 1½ to 2 hours, stirring frequently. This allows the flavors to meld and the salsa to reduce to a thick, rich consistency.
Step 5: Thicken and Finish
If needed, stir in 3–4 tablespoons of cornstarch mixed with a bit of cold water to thicken the salsa to your liking. Simmer another 10 minutes. Taste and adjust seasoning.
Variations
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Extra Smokey: Add a touch of smoked paprika for a deeper flavor profile.
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Fruit Twist: Stir in some diced mango or peach for a sweet heat variation.
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Roasted Flavor: Char the tomatoes or jalapeños before adding for more depth.
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Low Sugar Option: Reduce brown sugar or use honey/agave for a natural sweetener.
Cooking Note
Liquid Smoke is the star that gives this salsa its signature depth. Use hickory or mesquite for different undertones. Be sure to stir often while cooking to prevent scorching due to the tomato paste and sugar content.
Serving Suggestions
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With Chips: A perfect party dip or snack
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On Tacos: Spoon over fish, beef, or veggie tacos
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Burgers & Sandwiches: Add zip to any grilled meal
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Egg Dishes: Pairs beautifully with scrambled eggs or breakfast burritos
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Gift It: Jarred salsa makes an excellent homemade gift
Tips
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Use a food processor to speed up prep time, especially with 30 cups of zucchini!
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Wear gloves when handling jalapeños to avoid skin irritation.
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Use ripe, juicy tomatoes for best flavor—garden-fresh is ideal.
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Let the salsa rest 24 hours before tasting—it improves as it sits.
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Always label and date your jars for tracking freshness.
Prep Time:
2 hours (includes salting and draining)
Cooking Time:
2 hours
Total Time:
4 hours
Nutritional Information (per ¼ cup serving, approx)
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Calories: 30
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Protein: 1g
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Sodium: 250mg
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Fat: 0g
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Carbohydrates: 7g
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Sugar: 4g
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Fiber: 1g
FAQs
Can I freeze this salsa instead of canning it?
Yes! Store cooled salsa in freezer-safe containers, leaving 1 inch of headspace. It lasts 3–4 months frozen.
Is it safe for water bath canning?
Absolutely. The vinegar ensures acidity is safe for water bath canning. Just make sure to follow proper jar sterilization and sealing methods.
How spicy is this salsa?
Moderately spicy. You can control the heat by adjusting the amount of jalapeños and chili powder.
Can I use yellow squash instead of zucchini?
Yes! Yellow summer squash works just as well.
Do I need to peel the tomatoes?
Nope! This recipe keeps skins on, which helps preserve texture and adds to the rustic feel.
Conclusion
This Sweet Smokey Zucchini Salsa is more than just a way to use up your summer bounty—it’s a bold, flavorful condiment that brings garden freshness to your table all year long. Whether you’re serving it at a summer BBQ or pulling out a jar in mid-winter, each bite delivers smoky heat, zesty tang, and a whisper of sweetness.
With its perfect balance of ingredients and its easy preservation method, this salsa deserves a place in your pantry—and your recipe book. Give it a try, and prepare to impress your taste buds and your guests!
Print
Sweet Smokey Zucchini Salsa Recipe
- Total Time: 4 hours
Description
When your summer garden is bursting with zucchini, peppers, and tomatoes, it’s time to get creative—and what better way than with this Sweet Smokey Zucchini Salsa? This is not your ordinary salsa; it’s a bold fusion of sweetness, smokiness, and spice, perfectly balanced to become your go-to for chips, tacos, burgers, and more.
Ingredients
-
30 cups peeled, shredded zucchini
-
12 small onions, shredded (or 6 large)
-
6 green bell peppers, chopped or shredded
-
6 red bell peppers, chopped or shredded
-
¾ cup pickling salt
-
3 tablespoons dry mustard
-
3 tablespoons garlic powder
-
3 tablespoons ground cumin
-
2 tablespoons red chili powder
-
3 tablespoons Liquid Smoke
-
6 cups white vinegar
-
2¼ cups brown sugar
-
2 cups chopped fresh cilantro
-
10–15 jalapeño peppers, chopped (adjust to spice preference)
-
3 teaspoons ground black pepper
-
15–20 cups chopped ripe tomatoes (leave skins on)
-
3–4 tablespoons cornstarch
-
3 (12 oz.) cans tomato paste
Equipment
-
Food Processor – Speeds up the shredding and chopping
-
Large Mixing Bowl – Great for salting and draining the zucchini mixture
-
Large Pot or Dutch Oven – Le Creuset or heavy-bottomed pot preferred
-
Mason Jars (Pint or Quart size) – For storage and canning
-
Hot Water Bath Canner – Essential for shelf-stable preservation
-
Ladle and Funnel – Makes transferring salsa to jars easy and mess-free
Instructions
In a large bowl, combine shredded zucchini, onions, and both red and green peppers. Sprinkle in the ¾ cup pickling salt, stir well, and let sit for 2–3 hours. This draws out excess water, essential for the right salsa consistency.
After resting, drain the salted vegetable mixture in a colander. Rinse thoroughly under cold water and squeeze out as much moisture as possible using cheesecloth or a clean kitchen towel.
Transfer the drained veggies to a large pot. Add chopped tomatoes, jalapeños, vinegar, brown sugar, tomato paste, cilantro, dry mustard, garlic powder, cumin, chili powder, Liquid Smoke, and black pepper. Stir thoroughly.
Bring the mixture to a boil over medium-high heat. Reduce heat and simmer uncovered for 1½ to 2 hours, stirring frequently. This allows the flavors to meld and the salsa to reduce to a thick, rich consistency.
If needed, stir in 3–4 tablespoons of cornstarch mixed with a bit of cold water to thicken the salsa to your liking. Simmer another 10 minutes. Taste and adjust seasoning.
Notes
Liquid Smoke is the star that gives this salsa its signature depth. Use hickory or mesquite for different undertones. Be sure to stir often while cooking to prevent scorching due to the tomato paste and sugar content.
- Prep Time: 2 hours (includes salting and draining)
- Cook Time: 2 hours