I love zucchini and I always plant more than I need in my garden. As a result I am always looking for new ways to use it up! This is a new recipe for me this year! Serve this delicious salsa with tortilla chips or try it on top of grilled chicken breasts or fish. It’s got just the right amount of zip!
3 medium zucchini, cleaned, trimmed and diced
1 ½ tsp salt
2 ears of yellow corn, husked and silk removed
4 Tbsp olive oil
2 large tomatoes, seeded and chopped
1 cup fresh lime juice (about 8 limes)
½ cup apple cider vinegar
2 jalapeno peppers, seeded and minced (wear rubber gloves)
¼ cup finely chopped scallions
3 cloves garlic, minced
¼ tsp freshly ground pepper
Toss the zucchini with the salt and sweat them for three minutes in a colander. Rinse and dry on paper towels.
Coat the corn with 2 tsp olive oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs.
Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes.
Ladle into hot, sterile jars, cap and seal. Process in a boiling water bath canner for 15 minutes.