Zucchini Salsa To Boil Down
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters tomatoes happened
- 2 kg zucchini
- 500 g onion (s)
- 2 bell pepper (s)
- 4 clove (s) garlic
- 400 ml olive oil
- 1 cup sugar, brown
- 1 ½ cup white wine vinegar or apple cider vinegar
- salt and pepper
- Chilli pepper (s), red, 1 to 2
Print Recipe
Pin Recipe Instructions
- One cup is equivalent to 300 ml.
- Dice the zucchini and peppers. Cut the onions into fine pieces and roughly chop the garlic.
- Put everything in a large saucepan with enough olive oil and sauté. Then add the tomatoes and the rest of the olive oil. If you like everything a little hotter, chop the chilli peppers and add them now. Stir in vinegar, salt and sugar and let everything simmer for about an hour. Finally add freshly ground pepper.
- If the zucchini salsa is to be preserved for a long period of time, it must now be filled hot into suitable jars, closed tightly and boiled for one hour at 100 ° C.
- We actually only use the original mason jars for preserving. Because they do not have a clip lock and the lids are only mechanically attached to the jar during the boiling process and then held in the jar by the negative pressure, you can immediately tell when the contents of a jar are no longer good.
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