2009 Summer Salsa Recipe

Name: 2009 Summer Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 6 cups shredded zucchini; 4 cups shredded red peppers; 4 cups shredded onions; ¼ cup chopped fresh basil; ¼ cup chopped fresh cilantro; 1 cup lime, juice and zest of; ½ cup vinegar, 5 percent acidity (If PH is not 4.6 or lower I would just add to be safe); 2 ghost bell peppers (YES 2 only if you want it really HOT); 1 jalapeno, minced; 2 chipotle chiles in adobo, minced; 6 garlic cloves, minced; 8 -10 cups diced tomatoes; 6 ounces tomato paste; ⅓ cup sugar

Servings: persons

6 cups shredded zucchini
4 cups shredded red peppers
4 cups shredded onions
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 cup lime, juice and zest of
½ cup vinegar, 5 percent acidity (If PH is not 4.6 or lower I would just add to be safe)
2 ghost bell peppers (YES 2 only if you want it really HOT)
1 jalapeno, minced
2 chipotle chiles in adobo, minced
6 garlic cloves, minced
8 -10 cups diced tomatoes
6 ounces tomato paste
⅓ cup sugar

1
Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
2
Fill into hot sterile jars leaving 1/2 inch head space.
3
Being careful not to leave any salsa on the rims.
4
Wipe jar rims with a clean, damp paper towel.
5
Put on lids and screw on metal bands.
6
Process for 10 minutes in a hot water bath.
7
Label and store in a dark place.
8
Use with 1 year.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups shredded zucchini, 4 cups shredded red peppers, 4 cups shredded onions, ¼ cup chopped fresh basil, and more.

Yes, 2009 Summer Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

2009 Summer Salsa

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