Dylan Tomatilla And Zucchini Salsa

ZUCCHINI SALSA, CANNED



Zucchini Salsa, Canned image

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 food.com

Provided by Bergy

Categories     Vegetable

Time 1h45m

Yield 10-12 Pints

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

Steps:

  • 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



Zucchini Salsa image

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 tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 7 cups.

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
Calories 35 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium233mg sodium
Carbohydrate8g carbohydrate (6g sugars
Fiber1g fiber)
Protein1g protein.

Steps:

  • 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 TOMATO SALSA



Zucchini Tomato Salsa image

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 tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

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
Calories 40 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium81mg sodium
Carbohydrate9g carbohydrate (7g sugars
Fiber2g fiber)
Protein1g protein. Diabetic Exchanges

Steps:

  • 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.


TOMATILLO SALSA



Tomatillo Salsa image

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Recipe From foodnetwork.com

Provided by Daisy Martinez

Categories     condiment

Time 40m

Yield about 4 cups

Number Of Ingredients: 7

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

Steps:

  • Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
  • Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.


SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE



Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce image

A recipe for quick-cooking chicken and zucchini enchiladas.

Recipe From epicurious.com

Provided by Rhoda Boone

Categories     22-Minute Meals     Chicken     Zucchini     Salsa     Tortillas     Dinner     Coriander     Cumin     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

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)

Steps:

  • 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.


SPICY CORN AND ZUCCHINI SALSA - FOR CANNING



SPICY CORN AND ZUCCHINI SALSA - FOR CANNING image

Recipe From epicurious.com

Categories     Condiment/Spread     Tomato     Low Fat     Vegetarian     Low Cal     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Corn     Squash     Summer     Healthy     Vegan

Yield 5 pints

Number Of Ingredients: 12

4 medium or 1-2 large zucchini, cleaned, trimmed & diced (about 4 cups)
1 1/2 teaspoon salt
4 ears yellow corn, par boiled
1 Tablespoon olive oil
4 large tomatoes, chopped
1 cup fresh lime juice (8 medium limes)
1 cup apple cider vinegar
2 jalapeno chiles, seeded and minced (or leave seeds in one or two if you like heat)
1/2 cup finely chopped scallions with tops
3 cloves garlic, minced
2 tsp ground cumin
1/4 teaspoon freshly ground back pepper

Steps:

  • Get hot water bath going. Toss the zucchini with the salt & "sweat" for 3 minutes in a nonreactive colander. Rinse drip dry in the colander, in the sink Remove kernels from cobs and coat with 1 tbs olive oil and roast on a cookie sheet in a 400°F oven for 20 min. Combine the zucchini, corn, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, cumin and pepper in a heavy saucepan. Bring to a boil and cook 1 min. Ladle into hot, clean jars. Cap and seal (loosen cap by 1/4 turn for processing) Process in boiling-water-bath canner for 20 minutes. Remove jars with tongs; place on towel on counter, tighten lids again, and don't disturb until cool and the lids have "popped" to seal.




More recipes about dylan tomatilla and zucchini salsa

Dylan Tomatilla And Zucchini Salsa

Recipe From : tfrecipes.com
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 ... ... Show details


Dylan (tomatilla And Zucchini) Salsa

Recipe From : worldbestjalapenorecipes.blogspot.com
Dylan (tomatilla And Zucchini) Salsa Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr Ingredients. Servings: 20; 2 medium yellow tomatoes, quartered ; 12 cherry tomatoes, tops trimmed off ; 1 green bell pepper, de-seeded and quartered ; 1 yellow bell pepper, de-seeded and quartered ; 1 medium zucchini, de-seeded and peeled, except for one 1/2-inch strip, then cut into chunks ... ... Show details


Dylan (Tomatilla and Zucchini) Salsa Recipe

Recipe From : recipenode.com
Dylan (Tomatilla and Zucchini) Salsa tomatoes, juice, jalapenos, vinegar, onion, parsley, zucchini Ingredients 2 medium yellow tomatoes, quartered 12 cherry tomatoes, tops trimmed off 1 green bell pepper, de-seeded and quartered 1 yellow bell pepper, de-seeded and quartered 1 medium zucchini, de-seeded and peeled, except for one 1/2-inch strip, then cut into chunks 1/4 large sweet onion 1 ... ... Show details


Zucchini Casserole (with Tomatillo Sauce and Cheese ...

Recipe From : freshbitesdaily.com
Wash, drain, and slice the zucchini. Pour enough olive oil into the bottom of a large skillet to generously coat it. When the oil is hot, add the minced garlic and toss in the oil for about 30 seconds. You want just enough time to get the roasted flavor without burning your garlic. ... Show details


Zucchini Salsa (Canned) Recipe - Recipezazz.com

Recipe From : recipezazz.com
2012-07-21  · Day two: Rinse and drain well, put into a large pot add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 tablespoon pickling salt, cornstarch, nutmeg, tomatoes and tomato paste. Stir to mix well Step 3 Bring to a boil and simmer for 15 minutes -keep it at a boil while you fill the jars ... Show details


Tomatillo Salsa Recipe | Michael Symon | Food Network

Recipe From : foodnetwork.com
To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the ... ...
Author: Michael Symon
Steps: 3
Difficulty: Easy
Show details


Zucchini Salsa Home Canned - Our Future Homestead

Recipe From : ourfuturehomestead.com
Rinse the mixture and let it drain well. Place it back in the large stockpot. Add the mustard, garlic, cumin, vinegar, brown sugar, pepper flakes or jalapeño, salt, cornstarch, nutmeg, pepper, fresh tomatoes, and tomato paste. Bring to a boil and then lower the temperature to simmer for about 15 minutes. ... Show details


Spicy Canned Zucchini Salsa | Kitchen Frau

Recipe From : kitchenfrau.com
2016-09-09  · Add all the chopped and diced peppers to the zucchini. Add the minced garlic and the ¼ cup pickling salt the the zucchini, and stir until the salt and vegetables are well mixed. Cover the bowl loosely with a clean tea towel, and let sit on the counter overnight (8 – 12 hours) so the salt can extract all the excess juices out of the vegetables. ... Show details


Fresh Tomatillo Salsa Recipe! | Feasting At Home

Recipe From : feastingathome.com
2019-09-23  · Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas! Ingredients. 1 lb Tomatillos, husked, rinsed ( in warm water) and quartered; 1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed) 1 – 2 jalapeno (or … ... Show details


papa jhons promo code ingredient make dylan tomatilla and ...

Recipe From : webetutorial.com
Dylan tomatilla and zucchini salsa is the best recipe for foodies. It will take approx 80 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make papa jhons promo code ingredient make dylan tomatilla and zucchini salsa at your home.. The ingredients or substance mixture for dylan tomatilla and zucchini salsa recipe that are useful to cook such type of ... ... Show details


Easy Blender Tomatillo Salsa Verde Recipe

Recipe From : shugarysweets.com
2020-05-15  · Tomatillo Salsa recipe: Yield: 4 cups Tomatillo Salsa . Prep Time 10 minutes. Cook Time 5 minutes. Total Time 15 minutes. Pin Print. Try this Tomatillo Salsa recipe for an authentic, tangy Mexican salsa verde. Perfect for pairing with tacos, enchiladas or a big bowl of chips! Ingredients . 1 ¼ lb tomatillos ⅓ cup ground cherries *** 1 small white onion ¾ cup cilantro 2 limes, juiced 2 ... ... Show details


Zucchini Cheese and Salsa Bake - Low Carb High Flavor Meal

Recipe From : plattertalk.com
2014-09-16  · Instructions. Pre-heat oven to 350 degrees. Prepare shallow baking dish with non-stick cooking spray. Over medium heat, saute onion and bell pepper in olive oil until soft and tender, about five minutes. Place single layer of zucchini slices in bottom of dish. Sprinkle lightly with onion and peppers. Top with thin layer of salsa. ... Show details


Yucatecan Salmon with Tomatillo Verde Sauce and Zucchini ...

Recipe From : sunbasket.com
Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons. Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish. 3. Cook the vegetables and sauce; finish the fish. In the same pan used for the fish, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook ... ... Show details


Garden Fresh Zucchini Salsa - Noshing With the Nolands

Recipe From : noshingwiththenolands.com
Add to the zucchini mixture the tumeric, cumin, nutmeg, garlic powder, ground pepper, chili peppers, dry mustard, brown sugar, vinegar, cornstarch and tomatoes. Pour into a large post and simmer for 30 min. Heat the lids in boiling water for 5 min. Pour into sterilized jars to a 1/2" head space, wipe the tops clean with a clean cloth. ... Show details


Summery Pseudo Stew of Zucchini, Tomatillos and Corn ...

Recipe From : slicesofbluesky.com
2016-08-20  · Roasted tomatillo salsa: One of the foundational recipes in Rick Bayless’s Mexican Kitchen, ... Recipe: Pseudo Stew with Zucchini, Tomatillos and Corn. Ingredients 6-8 small to medium zucchini 2 cloves garlic 3 ears sweet corn 2-3 cups (480-720 mL) whole tomatillos (about 15 medium) 1 t. (5 mL) or more chipotle chile puree (see note below) 1 t. (5 mL) salt Chopped cilantro leaves … ... Show details


Recently Search