Poor zucchini. It tries so hard, produces so feverishly, only to find itself the subject of gardeners’ jokes or to be enthusiastically unloaded on any willing neighbor or friend. It gets an unfair shake sometimes, but the truth is, zucchini is one of the most versatile summer veggies in the garden. It can be incorporated into just about anything from bread to quesadillas and it can play an undetectable supporting role just as easily as it can shine as the star of the dish. But of all the ways to utilize this garden overachiever, this is one of my favorites and a must-include recipe for Salsa Week.
The thing I love most about this salsa is the bright, fresh flavor and beautiful straight from the garden green color. In fact, half way through, you might even forget that this salsa verde wasn’t made with tomatillos. It’s still tangy and spicy and most importantly, delicious. I also love that it’s quick and easy to make. That it helps keep the zucchini population of my refrigerator in check is icing on the cake!
In fact, you may just develop a deeper appreciation for your hard-working zucchini plant and think twice before sneaking zucchini onto your neighbor’s porch when they’re not home!
Just one thing to keep in mind: the salsa may seem a little thick at first, but it doesn’t take much time for the zucchini to release some of its moisture to improve the consistency of the salsa. If you still desire a lighter consistency after the salsa has been sitting for several minutes, you can add a little more lime juice.
Zucchini Salsa Verde
Place garlic and jalapenos (including seeds) in a food process and pulse until finely chopped. Cut zucchini and scallions into 1inch pieces and add to garlic and jalapeno, along with the cilantro leaves. Pulse until all ingredients are broken down. Scrape down sides, add lime juice, and continue to pulse until desired consistency is reached.
Recipe adapted from Sustainable Diet
Updated August 2014: Please note that this recipe is not a canning-safe recipe. The small amount of lime juice added to this recipe is not enough to sufficiently acidify the salsa for water bath canning. For more information on preserving zucchini and summer squash, please see the following information from the National Center for Home Food Preservation:
Why is canning summer squash or zucchini not recommended?
Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.
Thanks for your comments; please, always use canning methods and recipes that have been tested and proven for safety.
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