Zucchini Salsa

Dice the zucchini and other vegetables in uniform sizes. It will make the salsa easier to eat.

Taste and adjust the seasoning before chilling, as cold temperatures can mute flavors.

Drain any excess liquid from the tomatoes before adding to prevent a watery salsa.

If you like a tangy flavor, add a splash of lime juice.

For a more intense flavor, let the salsa sit in the refrigerator for a few hours before serving. Drain off any excess juices before serving.

Serve with tortilla chips, over tacos, or as a fresh topping for grilled fish or meats.

Be cautious with the amount of jalapeno if you're sensitive to spice.

Use a slotted spoon to serve if there's excess liquid.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are recommended for the best flavor and texture, but you can use canned diced tomatoes in a pinch. Just drain well before adding to the other ingredients.

How spicy is this salsa?

The spiciness depends on the amount and heat of the jalapeno you use. Adjust the amount as needed.

Can I add other ingredients to this salsa?

Yes, you can add ingredients like corn, black beans, cilantro, or lime juice.

How long can I store this salsa?

Store in the refrigerator in an airtight container for up to 3 days. Drain off any excess liquid that accumulates.

Is it necessary to peel the zucchini?

Peeling is optional. The skin adds color and nutrients, but some prefer the texture without it.

Can I make this salsa less chunky?

For a smoother salsa, you can briefly pulse the ingredients in a food processor.

What can I use instead of garlic salt?

You can use fresh minced garlic and salt separately, adjusting each to taste.

Can I freeze this salsa?

Freezing is not recommended. The texture will degrade significantly.

How can I make the salsa more flavorful?

Letting it chill for longer allows the flavors to meld together more.

Can I serve this salsa warm?

This salsa is best served chilled or at room temperature to maintain its fresh, crisp texture.

Knife: To dice the zucchini, onion, and tomatoes for the salsa. Be sure to use a sharp knife to make clean cuts.

Measuring Cup: For measuring the fresh diced tomato.

Cutting Board: To provide a stable surface for chopping the vegetables. Make sure to use a clean cutting board to avoid cross-contamination.

Mixing Bowl: For combining all the diced vegetables and seasonings. Choose a bowl large enough to mix everything together comfortably.

Cover or Plastic Wrap: Necessary to cover the bowl of zucchini salsa before chilling in the refrigerator. This helps the flavors meld together and develop while the salsa chills.

Serving Dish: For serving the zucchini salsa with chips for dipping or as a condiment on your favorite Tex-Mex meal. Don't forget to provide a scoop or spoon.

Margaritas: Nothing says "ole" like a zesty zucchini salsa paired with a refreshing margarita. The citrusy tang of the drink will perfectly complement the coolness of the salsa and balance the flavors of the salty tortilla chips.

Fish Tacos: The light and fresh zucchini salsa will bring a burst of flavor to crispy fish tacos.

Quesadillas: Slather a spoonful of zucchini salsa inside a cheesy quesadilla (or serve it on the side for dipping).