How to Make Zucchini Tomato Salsa
I've made salsa from garden fresh tomatoes and it was good. Since I've got zucchini's and tomatoes coming on at the same time; I decided to try something I've never done before by making salsa from using them both. Let me share with your how I made zucchini tomato salsa with this easy recipe.
- Head out to that garden, hopefully it's organic like mine, and pick tomatoes and zucchini. Make sure your tomatoes are firm and free from bruises or blemish spots. You will need approximately 2 larger sized zucchini and 9-10 tomatoes.
- Take your zucchini and tomatoes in the house, run a sinkful of cold water and wash them real well. Even organic fruit needs to be washed off.
- Get out a big stock pot/pan for this project.
- Put your zucchini and tomatoes in your stock pot and cook on medium heat until tender. ** You may want a cup of water so they don't stick or scorch.
- Put your cooked vegetables in your ricer and rice until smooth. When it comes to ricers there are manual ones of different styles or electric ones. If you are going to be processing a lot of fruits and vegetables invest in the best you can afford. For smaller amounts the old manual one works great.
- Measure out 5 pints (10 cups) zucchini and tomato mixture and put back in the stock pot. Add to that 1/2 cup white vinegar
- Add1 package of Mrs Wages Salsa mix ( Onion, Green Pepper, Jalapeno, Chili peppers, Garlic and Salt) and bring to a full boil and stir often. Reduce the heat to simmer 10 minutes or until as thick as you like it. I like mine thicker so I let it cook a bit longer. It is now ready to serve, can or freeze.
- You can enjoy now with nacho or corn chips and in the winter months
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