Zucchini Salsa (Canned)

2900 mins (prep 2880, cooking 20)
18 ingredients
15-18 servings
This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court.

Categories:  dip , easy , 3-steps-or-less , mexican , >-1-day , number-of-servings , vegetable , appetizer , time-to-make , for-large-groups ,
Share on Newzsocial



Serving Size (445.96 g)
Servings 15
Amount per Serving
Calories 252.46 Calories from Fat 18.36
% Daily Value *
Total Fat 2.04g 47.1%
Saturated Fat 0.34g 25.8%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3919.6mg 2449.75%
Total Carbohydrate 52.67g 263.34%
Dietary Fiber 6.08 g 365.03%
Sugars 37.09 g %
Protein 10.96g 328.89%
Vitamin A 3637.97IU% Vitamin C 144.45mg%
Calcium 136.05mg% Iron 5.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green bell peppers, red bell peppers, small jalapeno, banana peppers, minced garlic, chopped ripe tomatoes