I knew when I posted about making Zucchini Salsa there would be a "what could that possibly be used for" reaction.  Well, just thought I'd share some of the things we've enjoyed the salsa with/in.  It's got a lovely smokey, tangy, mildly spicy flavor and a GORGEOUS texture that you don't get from stuff that's been on the shelf in the grocery store for who-knows-how-long.

I have been gladly substituting my homemade salsa in any recipe that I'd usually purchase store-bought for and it hasn't let me down yet!



Perhaps the biggest hit so far was to use it to dip these super-easy kid-pleasing quesadillas.  It's just store-bought flour tortillas, smashed black beans, pepper and onion, and Daiya cheddar cheese. 


Next we tried putting it in a recipe for blackeyed pea salad.  It rounded it out SO nicely and gave it a delicious depth (and some added veggies).

The humungous zucchini that they were giving away at our butcher shop last weekend was just screaming for my attention.  So, I brought one home.  We made salsa, zucchini bread, and breaded/fried zucchini "steaks".

Big as a baby...

Day 2
 Start a waterbath (Bring water to a rolling boil) in a large pot to process your salsa once it is in the Mason Jars.


Remove the bowl from the refrigerator.  Rinse and drain the veggies.  Put the veggies in a large pot and add the rest of the ingredients.  Bring to a boil and simmer for 15 minutes.

While the salsa is simmering, prepare 2 quart canning jars with caps and rings by washing them with hot soapy water. Fill the jars with the salsa when it is done cooking.

Cap the jars and put them in the waterbath.  Boil for 15 minutes.  Remove jars and let them cool on the counter.  They should seal themselves fairly quickly after being removed from the boiling water.

Enjoy!   Or keeps for up to 1 year on the shelf.