Hi,
A few years ago I found a Zucchini Salsa recipe for canning. The post
tittle called it "Ass Blastin Salsa", and it was very good. To make
the story short, we have ran out, and lost the recipe. If anyone has
this or somthing like it please send it to me.
Thanks
Josh

"Josh" <joshuaerobinson@(remove this)earthlink.net> ha scritto nel messaggio
...
> Hi,
> A few years ago I found a Zucchini Salsa recipe for canning. The post
> tittle called it "Ass Blastin Salsa", and it was very good. To make
> the story short, we have ran out, and lost the recipe. If anyone has
> this or somthing like it please send it to me.
> Thanks
> Josh

I make a lot of vegetable sauce for canning in this period, because I have
mountains of tomatoes in my vegetable garden.
If you want to make a sauce with tomatoes and zucchini for canning I can
tell you how to do. Of coarse I don't know the "Ass Blastin Salsa".
Cheers
Pandora

On 2005-08-07, Josh > wrote:

> A few years ago I found a Zucchini Salsa recipe for canning. The post
> tittle called it "Ass Blastin Salsa", and it was very good. To make
> the story short, we have ran out, and lost the recipe. If anyone has
> this or somthing like it please send it to me.

These are the Zucchini Salsa recipes I have at
http://www.panix.com/~clay/cookbook/...ents.cgi?salsa

----------------------------------------------------------------------
2 small zucchini, diced (about 2 cups)
1 cup fresh or frozen corn
3 green onions, sliced
2 medium avocados, peeled, pitted, and diced
2 tablespoons fresh lime juice (about 1 lime)
1/4 cup olive oil
1 clove garlic, crushed
3 tablespoons minced fresh cilantro
dash Tabasco sauce
salt and black pepper to taste

Steam zucchini and corn together just for 2 or 3 minutes until colors are
bright. Place in a bowl with remaining ingredients together and chill for
at least one hour.

Yield: About 3 cups

Variation: Add 1 to 2 cups diced tomatoes

----------------------------------------------------------------------
Yield: 20 Servings

3/4 c Finely chopped tomato
3/4 c Finely chopped zucchini
3/4 c Finely chopped cucumber
1/4 c Chopped onion
8 oz Picante sauce

Mix well, cover and chill until serving time.

Makes 2 1/2 cups.

----------------------------------------------------------------------
Recipe from: cooks.com

7 c. tomatoes, peeled and grated
3 c. yellow onions, grated
2 jalapeno peppers, grated fine
8 c. zucchini, grated fine
5 tbsp. salt

Let ingredients stand overnight.

1 tsp. garlic powder
1 tbsp. cumin
1 c. brown sugar
1 tbsp. cornstarch
2 tsp. dry mustard
2 c. vinegar
2 tsp. crushed red pepper
1 tsp. nutmeg
1 tsp. pepper
1 tsp. turmeric

Boil 30 minutes. Fill HOT JARS and cap. Boil 15 minutes more. Good stuff!

----------------------------------------------------------------------
Recipe by: Linda >

1 zucchini -- peeled and chopped
1 onion -- chopped
1 can tomatoes (whirled in blender)
1 can tomatoes -- roughly chopped
3 small cans green chiles
garlic salt to taste

Saute zucchini and onion until soft. Add remainder ingredients and
simmer for 30 minutes.

----------------------------------------------------------------------
Recipe by: "Niki" >

1 large zucchini, chopped
1 onion, diced
1 can diced tomatoes
1 garlic salt to taste
1 small can green chiles
chopped jalapeno or hot pepper if heat is desired

Combine all in a sealable container. Chill. Serve with chicken or tortilla
chips.

----------------------------------------------------------------------
Recipe by: josh ramaker >


1 small to medium Zucchini chopped and peeled
1 white or yellow onion chopped
4-6 Large Tomatoes whirled in blender
2-3 Hot Hatch Peppers (can be replaced by 2-3 Habeneros for more
spice) chopped
2-3 garlic Cloves (garlic Salt can be substituted) chopped
2-3 Bell Peppers chopped

Saute Zucchini, Onion, garlic, bell peppers, and peppers until soft
and onion appears clear. Mix ingredients in large sauce pan, simmer
until desired consistency


--
Clay Irving >
"Chicken Wire?"
- Lou Marini

In article >, "Pandora"
> wrote:

> "Josh" <joshuaerobinson@(remove this)earthlink.net> ha scritto nel
> messaggio
> ...
> > Hi,
> > A few years ago I found a Zucchini Salsa recipe for canning. The post
> > tittle called it "Ass Blastin Salsa", and it was very good. To make
> > the story short, we have ran out, and lost the recipe. If anyone has
> > this or somthing like it please send it to me.
> > Thanks
> > Josh
>
> I make a lot of vegetable sauce for canning in this period, because I
> have mountains of tomatoes in my vegetable garden.

> If you want to make a sauce with tomatoes and zucchini for canning I can
> tell you how to do.
> Cheers
> Pandora

Do tell.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >, "Pandora"
> > wrote:
>
>> "Josh" <joshuaerobinson@(remove this)earthlink.net> ha scritto nel
>> messaggio
>> ...
>> > Hi,
>> > A few years ago I found a Zucchini Salsa recipe for canning. The post
>> > tittle called it "Ass Blastin Salsa", and it was very good. To make
>> > the story short, we have ran out, and lost the recipe. If anyone has
>> > this or somthing like it please send it to me.
>> > Thanks
>> > Josh
>>
>> I make a lot of vegetable sauce for canning in this period, because I
>> have mountains of tomatoes in my vegetable garden.
>
>> If you want to make a sauce with tomatoes and zucchini for canning I can
>> tell you how to do.
>> Cheers
>> Pandora
>
> Do tell.

I will send you as soon as possible. Give me a little time.
Cheers
Pandora
> --
> -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
> couple pictures added to the 7/29 note on 8/5)

Melba,

I don't know if this would fit the bill for you, nor do I know if canning
would alter the texture/flavor in a negative way...... but I will tell you
that this recipe heaped liberally over freshly grilled salmon will make your
tongue knock your teeth out to get to the next bite!

Original recipe courtesy of Big Dave @ http://www.salsa-bdsr.com/peach.html

With my choices/changes noted by a *

UNCOOKED

PEACH SALSA

1 cup diced firm ripe peaches cubed 3/8 in by 3/8 in OR * I used Fresh
1 cup drained and diced canned peaches, save juice * I used
Fresh
4 tbs. fresh lime juice
1/4 tsp. salt
1 to 2 tbs. brown sugar or honey, adjust to your taste *3/4 tbs of each
1/2 cup diced red sweet pepper 3/8 in by 3/8 in
1/2 cup diced & seeded cucumber 3/8 in by 3/8 in OR
1/2 cup diced & seeded zucchini 3/8 in by 3/8 in
1/4 to 1 small Jalapeno pepper, adjusting to your taste * 1 entire Jap, but
seeds and veins removed
1/3 cup very finely chopped sweet onion *Vidalia
1 tbs.. cilantro or mint leaves chopped very fine, *Cilantro
(optional)
1 tsp. BIG DAVE'S Special spice * Cumin

Keith



"Melba's Jammin'" > wrote in message
...
> In article >, "Pandora"
> > wrote:
>
> > "Josh" <joshuaerobinson@(remove this)earthlink.net> ha scritto nel
> > messaggio
> > ...
> > > Hi,
> > > A few years ago I found a Zucchini Salsa recipe for canning. The post
> > > tittle called it "Ass Blastin Salsa", and it was very good. To make
> > > the story short, we have ran out, and lost the recipe. If anyone has
> > > this or somthing like it please send it to me.
> > > Thanks
> > > Josh
> >
> > I make a lot of vegetable sauce for canning in this period, because I
> > have mountains of tomatoes in my vegetable garden.
>
> > If you want to make a sauce with tomatoes and zucchini for canning I can
> > tell you how to do.
> > Cheers
> > Pandora
>
> Do tell.
> --
> -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
> couple pictures added to the 7/29 note on 8/5)

In article >, "Keith Warren"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...

> > Do tell.
> > --
> > -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a

> Melba,
>
> I don't know if this would fit the bill for you, nor do I know if
> canning would alter the texture/flavor in a negative way...... but I
> will tell you that this recipe heaped liberally over freshly grilled
> salmon will make your tongue knock your teeth out to get to the next
> bite!

(Interesting-looking recipe snipped)
>
> Keith

Thanks, Keith, but I wasn't looking for a recipe. I am curious to see
Pandora's recipe for canning zucchini salsa--for the canning
information, not for wanting to make it.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Keith Warren said:

> Melba,
>
> I don't know if this would fit the bill for you, nor do I know
> if canning would alter the texture/flavor in a negative
> way...... but I will tell you that this recipe heaped liberally
> over freshly grilled salmon will make your tongue knock your
> teeth out to get to the next bite!

Woo.

And here I was just looking for something to go with my .99 / bag
generic white tortilla chips. Silly fuggin' me, huh?


--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.