Make a batch of zucchini salsa in 10 minutes or less. It's packed with fresh summer flavor and makes the perfect appetizer for your next party!
Make a batch of fresh, no-cook zucchini salsa this summer. It's packed with fresh, seasonal ingredients like zucchini, tomatoes, jalapenos, and onions - perfect for using up that summer garden produce!
I like to make homemade salsa in a food processor. It's quick and can be pulsed as much as you like to achieve your desired salsa consistency. You can have a batch of salsa ready in 10 minutes or less!
Serve zucchini salsa with your favorite tortilla chips for a quick summer appetizer. It also makes a great taco topping!
Ingredients and substitutions
- Zucchini - You'll need about one medium zucchini for this recipe.
- Tomatoes - I used plum tomatoes, but just about any fresh, in-season tomato you have on hand will work.
- Onion - One small, sweet onion adds flavor to your salsa. I don't recommend omitting it.
- Jalapeno - Adds a hint of heat. Leave the membranes and seeds in for warmer flavor. Add an extra jalapeno for more heat.
- Cilantro - Adds flavor to your salsa. If you dislike cilantro, it can be substituted with parsley for a peppery flavor.
- Lime juice - Adds a bit of acidity and citrus flavor. Lime juice also helps to preserve your salsa.
- Seasoning - Chili powder, salt, cumin, and pepper add warm, savory flavor.
Tips and tricks
Use a 9-cup or larger food processor - You'll need a food processor with at least a 9-cup capacity for this recipe. If you have a smaller food processor, make two smaller batches and mix them together after processing.
Pulse in 1 second bursts - To prevent overmixing, pulse carefully in 1 second bursts until desired consistency is achieved. Feel free to blend your salsa as much as you like for a chunky or smooth texture.
Don't have a food processor? - A blender can work as a substitute. You could also dice your ingredients by hand for a chunky salsa.
Storage
Leftover salsa will keep for 3 to 5 days in a tightly sealed container in the refrigerator.
Salsa can be frozen but the texture will be softer and a bit watery upon thawing. Salsa will keep in the freezer for 3 months or more when stored in optimal conditions. I recommend storing in freezer-safe bags and freezing flat to take up less space.
Frequently asked questions
Serve with tortilla chips for a quick and easy appetizer. I also like to use mine as a topping for tacos, fajitas, and burritos. Add a dollop to your next burger, add a few spoons to a pot of soup for extra flavor, or mix into your morning scrambled eggs.
Yes, it's perfectly safe to eat zucchini raw, just like other fruits and vegetables.
I haven't tried canning this recipe, so I can't say for sure how it would turn out. If you give it a try, let us know how it goes in the comments below!
📖 Recipe
Zucchini Salsa
Ingredients
- 1 medium zucchini, ends trimmed and sliced into large chunks
- 4 plum tomatoes, quartered
- 1 small onion, quartered
- 1 jalapeno pepper, stem, seeds, and membranes removed
- 2 garlic cloves
- ¼ cup fresh cilantro
- 2 tablespoons lime juice, juice of 1 lime
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon pepper
Instructions
- In the bowl of a large food processor, add all ingredients.
- Pulse in 1 second bursts until desired consistency is achieved.
- Serve with tortilla chips.
Recommended Equipment
Notes
- This recipe makes about 3.5 cups of salsa.
- Homemade salsa will keep for about 3 to 5 days in a tightly sealed container in the refrigerator. Salsa can be frozen (texture will be soft and a little water upon thawing) for up to 3 months.
- Don't have a food processor? Use a blender or dice ingredients and stir together for a chunky salsa.
can squash be used instead of zucchini
Yes, summer squash would work great as a substitute.