Skip to content
recipesvibrant

2009 Summer Salsa

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a FOOD PROCESSOR for chopping your veggies to save on time.

4.5 · 2 reviewsRecipe card by Rita1652Editorial by recipesvibrant · Updated October 15, 2026
VegetableTex MexSouthwestern U.S.MexicanVeganSummer
2009 Summer Salsa

Total time

60 min

Servings

1

Calories

66.4

Category

Sauces

The 2009 Summer Salsa is a garden-fresh, zesty pantry staple that transforms a glut of seasonal zucchini into a smoky, savory condiment. Perfect for home canners looking to preserve the essence of summer, this rich tomato-based recipe offers a robust Tex-Mex profile that pairs beautifully with tortilla chips or grilled plant-based proteins.

Ingredients

Makes 1 serving

  • 6 zucchini
  • 4 onions
  • 4 fresh basil
  • 1/4 fresh cilantro
  • 1/4 lime, juice and zest of
  • 1 vinegar
  • 1/2 bell peppers
  • 2 chipotle chiles in adobo
  • 1 garlic cloves
  • 2 diced tomatoes
  • 6 tomato paste
  • 8 -10 sugar

Method

  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. Put on lids and screw on metal bands.

  5. Process for 10 minutes in a hot water bath.

  6. Label and store in a dark place. Use with 1 year.

Cook's notes

  • Dice your zucchini into uniform, bite-sized cubes to ensure they cook down evenly without turning into mush during the simmer.
  • The chipotle chiles in adobo add significant heat; start with one if you prefer a milder salsa, then add the second for a bolder, smokier depth.
  • Thoroughly clean the jar rims with vinegar-dampened paper towels before sealing; any residual sugar or tomato paste can prevent a proper vacuum seal.
  • To preserve the freshest flavor, ensure you use high-quality tomato paste, as it provides the essential body and concentration for this thick, canning-ready sauce.

Easy swaps

  • Instead of 6 zucchini, use yellow squashYellow squash offers a similar texture and water content, keeping the salsa structure intact.
  • Instead of 1 cup vinegar, use apple cider vinegarProvides a slightly fruitier acidity that complements the sweetness of the sugar.
  • Instead of 8-10 tbsp sugar, use agave nectarA liquid sweetener that dissolves seamlessly into the sauce during the simmer phase.
  • Instead of 2 chipotle chiles, use smoked paprikaUse 1 teaspoon for a milder smoky profile if you prefer to avoid the heat of adobo peppers.

Frequently asked

Can I reduce the sugar in this recipe?

The sugar balances the acidity of the vinegar and the heat of the chipotles; while you can slightly adjust to taste, the amount helps with the preservation and thickness of the sauce.

Do I really need to process the jars in a water bath?

Yes, processing for 10 minutes in a boiling water bath is essential for shelf-stability and safety when storing jars at room temperature.

My salsa looks too thin after 20 minutes of simmering.

Simmering time can vary based on the water content of your zucchini; you can continue to simmer for an additional 10 minutes uncovered to reach your desired thickness before filling the jars.

Is it okay to skip the lime zest?

While the zest is optional, it provides a bright, aromatic punch that cuts through the rich tomato paste; we highly recommend including it for the best flavor profile.

You might also like

More Sauces →