Some recipes have to be made in big batches as they are favourites. The summer squash salsa from Irmela Erckenbrechts cookbook “Zucchini” is a such a family favourite. It taste great as spread on fresh bread, as dip for nachos, as barbeque sauce or as fast dinner with pasta. And so we normally quadruple the amount given in the book directly.
And last year, when the sister moved last summer we carried carefully the many, many glasses freshly made salsa down stairs of the old flat and up the stairs into the new one. And were rewarded at the end of the day with salsa and nachos – a story with happy end.
The recipe is great to use some of the giant summer squashes which had reached one kilo ore more, growing hided under leaves. I got some of these giants from a colleague and – of course – we cook salsa with them. And so Winter can come, we are stocked with 20 glasses salsa now 🙂
Summer Squash Salsa
yields 10-12 middle size glasses
- 1 kg summer squash
- 60g Salt
- 200g onions
- 1,6 kg tomatoes (canned)
- 240g sugar
- 480g vinegar
- 4 garlic cloves, minced
- 2 Tb mustard seeds
- 1 Tb pepper
- 1 Tsp sweet red pepper powder
- 1 Tsp nut meg
- 1 Tsp cumin
- 1 Tsp curcuma
- Red hot pepper to taste (1/2 Habenero = hot!)
Grate the summer squash and mix with salt. Let sit in a sieve overnight to drain. If it is a “giant” remove the seeds before grating.
The next morning press a bit more water from the grate summer squash. Bring to boil with the other ingredients and simmer for 30 min. Season with salt if needed and puree roughly.
Fill into clean glasses and cook at 90°C for 30 min in a canning pot. Keeps well for a year.