Jalapeno Zucchini Salsa is a delightful and vibrant dip that brings a burst of flavor to any gathering. The combination of blistered jalapeños, creamy zucchini, and fresh herbs creates a zesty blend that’s perfect for tacos, chips, or even as a topping for grilled meats. This homemade salsa is not only delicious but also offers a unique twist on traditional salsa, making it a must-try for spice lovers and health enthusiasts alike. Let’s dive into this exciting recipe!
Why You’ll Love This Jalapeno Zucchini Salsa
This easy jalapeno zucchini salsa recipe is packed with flavor and nutrition. Here are a few reasons to fall in love with it:
- It’s a spicy zucchini salsa that’s perfect for those who enjoy a kick.
- Fresh ingredients ensure a vibrant taste, making it better than store-bought options.
- This zucchini and jalapeno dip is low-calorie and vegan, fitting into many diets.
- It’s a great way to incorporate more vegetables into your meals.
- Quick to prepare, it’s ideal for last-minute gatherings or as a meal prep item.
- Versatile enough to serve with chips, as a topping for tacos, or alongside grilled meats.
Ingredients for Jalapeno Zucchini Salsa
Gather these items:
- 1-2 tbsp neutral flavored cooking oil (avocado, vegetable, etc)
- 2-3 green jalapeños, stems removed and cut in half, length-wise
- 1/2 white onion, roughly chopped
- 2 garlic cloves, smashed
- 1 zucchini, peeled and chopped
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 bunch cilantro, leaves and stems (about 2 cups or 50g)
- 1 tsp salt + more to taste
How to Make Jalapeno Zucchini Salsa Step-by-Step
- Step 1: Heat about 1 tbsp oil in a medium pan over medium-high heat. When the oil is hot, add the jalapeños, skin side down. Cook for about 5 minutes without moving or until blistered and somewhat charred, then flip over and blister the other side, about 5 minutes. After the skin color changes to a lighter green, remove from the pan and set aside.
- Step 2: Reduce temperature to medium heat. Add onions and garlic (more oil if needed). Sauté about 5 minutes, then add the zucchini. Cook for another 5 minutes, stirring often. Remove from the heat and set aside to cool for a few minutes.
- Step 3: Add the blistered jalapeños, onions, garlic, and zucchini to a blender along with the salt, cilantro, and lime juice too. Blend on high until smooth and creamy.
- Step 4: Taste and season with more salt if needed and enjoy. Store in an airtight container in the fridge for up to 1 week.
Pro Tips for the Best Jalapeno Zucchini Salsa
Keep these in mind:
- For a creamier texture, add a bit of avocado or sour cream.
- Adjust the number of jalapeños based on your spice preference.
- Let the salsa sit for at least 30 minutes before serving to allow the flavors to meld.
- This recipe falls under the blending method, making it quick and easy!
Best Ways to Serve Jalapeno Zucchini Salsa
This fresh vegetable salsa with jalapeños is incredibly versatile. Here are some serving ideas:
- Serve it as a dip with tortilla chips for a refreshing snack.
- Use it as a topping for tacos or grilled chicken for added flavor.
- Mix it into a salad for a spicy twist.
How to Store and Reheat Jalapeno Zucchini Salsa
To keep your homemade jalapeno zucchini salsa fresh, store it in an airtight container in the refrigerator. It will last for about a week. If you want to meal prep, consider making a larger batch and using it throughout the week with different meals.
Frequently Asked Questions About Jalapeno Zucchini Salsa
What’s the secret to perfect Jalapeno Zucchini Salsa?
The secret lies in using fresh ingredients and allowing the flavors to meld together. For the best spicy zucchini and jalapeno mixture, let it sit for at least 30 minutes before serving.
Can I make Jalapeno Zucchini Salsa ahead of time?
Yes! This salsa can be made a day in advance, making it a great option for parties. Just store it in the fridge and give it a good stir before serving.
How do I avoid common mistakes with Jalapeno Zucchini Salsa?
Avoid overcooking the vegetables, as this can make the salsa mushy. Also, adjust the seasoning to your taste after blending to ensure the best flavor.
Variations of Jalapeno Zucchini Salsa You Can Try
Explore these creative twists on the classic recipe:
- Add diced tomatoes for a chunky texture.
- Incorporate black beans for added protein and fiber.
- Include mango for a sweet and spicy combination.
For more delicious recipes, check out our recipe collection for inspiration!
Additionally, you can learn more about the health benefits of zucchini and how it can enhance your meals.
For a spicy kick, consider trying our Spicy Thai Pumpkin Soup recipe, which also features bold flavors!
Lastly, if you’re looking for a delicious dip, our Jalapeno Popper Dip is a must-try!
Print
Jalapeno Zucchini Salsa: 5 Bold Flavors to Savor
- Total Time: 30 minutes
- Yield: About 2 cups 1x
- Diet: Vegan
Description
A delicious and creamy sauce made with blistered jalapeños, perfect for tacos, nachos, or as a dip.
Ingredients
- 1–2 tbsp neutral flavored cooking oil (avocado, vegetable, etc)
- 2–3 green jalapeños, stems removed and cut in half, length-wise
- 1/2 white onion, roughly chopped
- 2 garlic cloves, smashed
- 1 zucchini, peeled and chopped
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 bunch cilantro, leaves and stems (about 2 cups or 50g)
- 1 tsp salt + more to taste
Instructions
- Heat about 1 tbsp oil in a medium pan over a medium-high heat. When the oil is hot, add the jalapeños, skin side down. Cook for about 5 minutes without moving or until blistered and somewhat charred then flip over and blister the other side, about 5 minutes. After the skin color changes to a lighter-green, remove from the pan and set aside.
- Reduce temperature to a medium heat. Add onions and garlic (more oil if needed). Sauté about 5 minutes, then add the zucchini. Cook for another 5 minutes, stirring often. Remove from the heat and set aside to cool for a few minutes.
- Add the blistered jalapeños, onions, garlic and zucchini to a blender along with the salt, cilantro and lime juice too. Blend on high until smooth and creamy.
- Taste and season with more salt if needed and enjoy. Store in an airtight container in the fridge up to 1 week.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80 calories
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
