cucumber & zucchini summer salsa

fact - i took 4 years of spanish

fact - i was addicted to my aunt shelly's chicken enchiladas (well, everyone in my family still is)

fact - my mom & dad ate chips and salsa every single night...they liked to warm their salsa in the microwave, is anybody else weird like that?

i am a fan of mixing salsa into my tofu scramble & omelets, topping burgers and loading up anything that includes daiya & a tortilla

i still remember the distinct smell in the kitchen the year my mom decided to be betty crocker and can her own salsa

fact - my mom definitely is not betty crocker & that was the one and only year she canned salsa

hmm that came out wrong - my mom is a great cook, but you probably won't find her cooking just for the fun of it

homemade canned salsa is good and all but fresh salsa is even better

fresh, bright, bold flavors

 

cucumbers & zucchini are a welcome addition to an otherwise classic salsa

the coolness of the cucumber balances the heat of the hot red rocoto peppers

plus a perfect way to make use of  the abundant zucchini still giving from the garden

this recipe makes enough to share with a friend

it feels good to give - we all should give a little each day & do a little good for another

Cucumber & Zucchini Summer Salsa

makes 2 - 16oz jars

you will need:

• 1 small white onion - diced
• 2 large tomatoes- chopped
• 16 heirloom cherry tomatoes (or another large tomato) - cut into quarters of halves
• 1 hot pepper - i used red rocoto hot pepper. For mild salsa remove the seeds, for a fiery salsa keep the seeds, diced
• 1 medium green pepper, chopped
• 1 medium cucumber  peeled, seeds removed & chopped
• 1 small zucchini - about 1/2 cup diced
• 4 tablespoons white vinegar
• salt to taste
• 2 - 16oz canning jars with lids & bands

assembly:

• Prep, chop, peel, dice all veggies as called for
• combine all ingredients through salt in a medium bowl
• mix well & allow to sit for the flavors to meld
• the salt will help the tomatoes & cucumbers release their juices
• fill canning jars, top with lid & secure with band
• store in fridge for up to 2 weeks

enjoy!

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