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Dylan Tomatilla And Zucchini Salsa


this is not salsa verde – no, this is a light, very chunky and unique salsa that the “healthy gals” (joggers) in my neighborhood wait for each year. the first time i made it, i was looking for a way to use up about a million tomatillos and zucchinis from the garden. this recipe turned out to be just what i was looking for. it took a week of tweaking but i finally got it down to a science and the local response was notable, to say the least. i never get to can any because the neighbors eat it up as fast as i can make it! it may require the addition of more vinegar for canning purposes – i don’t know because i’m somewhat inexperienced at canning things and so you’re on your own there. this “salsa” is named for my musical icon, the bard, bob dylan – i just know he would like it because it’s different. enjoy!

Time: 80 minutes


  • run the first 8 ingredients through the thin slicer of the food processor
  • transfer finished mix to a large bowl
  • take 1 / 4 of the mix of the 8 ingredients and puree it in the food processor along with the lime juice , parsley , vinegar , garlic powder and salt
  • mix the puree back in with the sliced veggies and add the diced jalapenas
  • mix with a spoon
  • transfer the salsa into pint jars , about 1 inch from the top , and supplement each jar with vegetable juice to near the top
  • put lids on and refrigerate before serving
  • salsa will keep for several days in refrigerator

dylan  tomatilla and zucchini  salsa image

Number Of Ingredients: 15


  1. yellow tomatoes
  2. cherry tomatoes
  3. green bell pepper
  4. yellow bell pepper
  5. zucchini
  6. sweet onion
  7. banana pepper
  8. tomatillos
  9. fresh parsley
  10. white wine vinegar
  11. garlic powder
  12. salt
  13. jalapenos
  14. limes, juice of
  15. v8 vegetable juice


Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

Recipe From

Provided by Taste of Home

Time 20m

Yield 2 cups.


  • In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Zucchini Tomato Salsa image

Number Of Ingredients: 13


  • 1 cup seeded chopped tomatoes
  • 1/2 cup diced zucchini
  • 1/2 cup chopped sweet red pepper
  • 1 small onion, diced
  • 1 tablespoon brown sugar
  • 2 teaspoons lime juice
  • 2 teaspoons cider vinegar
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Tortilla chips


This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

Recipe From

Provided by Bergy

Time 1h45m

Yield 10-12 Pints


  • Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
  • Day two.
  • Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
  • Bring to a boil and simmer for 15 minutes.
  • Pour into sterilized jars and seal.
  • Water bath jars for 15 minutes if they have not sealed properly.

Zucchini Salsa, Canned image

Number Of Ingredients: 17


  • 10 cups zucchini, peeled & shredded
  • 4 onions, chopped
  • 2 green peppers, chopped
  • 2 red peppers, chopped
  • 1/4 cup pickling salt
  • 1 tablespoon pickling salt
  • 2 tablespoons dry mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 cups white vinegar
  • 1 cup brown sugar
  • 2 tablespoons red pepper flakes
  • 1 teaspoon nutmeg
  • 1 teaspoon pepper
  • 5 cups chopped ripe tomatoes
  • 2 tablespoons cornstarch
  • 12 ounces tomato paste


I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Recipe From

Provided by Taste of Home

Time 1h20m

Yield 7 cups.


  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats.
    Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Zucchini Salsa image

Number Of Ingredients: 17


  • 5 cups shredded zucchini (about 5 medium)
  • 4 medium tomatoes, peeled, seeded and chopped
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup packed brown sugar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup white vinegar
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 3 teaspoons ground mustard
  • 2-1/4 teaspoons salt
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon each ground cumin, nutmeg and turmeric
  • 1/2 teaspoon pepper


A recipe for quick-cooking chicken and zucchini enchiladas.

Recipe From

Provided by Rhoda Boone

Yield 4 servings


  • Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
  • Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
  • Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
  • Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce image

Number Of Ingredients: 12


  • 2 tablespoons neutral vegetable oil, such as grapeseed
  • 1 cup thinly sliced onion (about 1 small onion)
  • 1 cup (1/2" pieces) zucchini
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
  • 2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
  • 8 (5-6") corn tortillas
  • 3/4 cup grated Monterey Jack cheese
  • Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)


This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!

Recipe From

Provided by Bites of Flavor

Time 1h20m

Yield 4


  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
  • Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
  • Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
  • Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
  • Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

Spicy Roasted Tomatillo Salsa image

Number Of Ingredients: 11


  • cooking spray
  • 8 fresh tomatillos, husks removed
  • 1 serrano pepper
  • 1 jalapeno pepper
  • ½ medium yellow onion, quartered
  • 3 cloves garlic, unpeeled
  • ½ cup cilantro leaves
  • 1 lime, juiced
  • 1 tablespoon kosher salt
  • ½ tablespoon freshly ground black pepper
  • 1 cup water


This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

Recipe From

Provided by SABRINATEE

Time 30m

Yield 16


  • Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
  • Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Salsa De Tomatillo image

Number Of Ingredients: 6


  • 10 tomatillos, husked
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 jalapeno peppers, chopped
  • ¼ cup chopped fresh cilantro
  • salt and pepper to taste


This is a spicy yet balanced salsa for green sauce lovers.

Recipe From

Provided by Rhoda Boone

Yield Makes 2 Cups


  • Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
  • Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
  • Do Ahead
  • Salsa can be made 5 days ahead. Chill in a resealable container.

Tomatillo Salsa with Serranos image

Number Of Ingredients: 10


  • 1 pound tomatillos, husked and rinsed
  • 3 garlic cloves
  • 1 to 2 serrano chiles (depending on heat), stemmed and seeded
  • 1 tablespoon lime juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon (or more) kosher salt
  • 1/4 teaspoon teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 (packed) tablespoons cilantro leaves
  • 2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

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