🌿 Zalsa Day at LMH: Turning Zucchini Abundance into Summer in a Jar

There’s a moment every August when the garden decides to show off—when the zucchini go from “Oh, cute!” to “How are there this many?” Today at LMH, that moment arrived in full force. And instead of feeling overwhelmed, we leaned right into it.

What started as a simple “use up the zucchini” mission turned into a six‑batch kitchen marathon, filling the house with colour, heat, and that unmistakable late‑summer energy. By the end of the day, we had 16 beautiful jars of homemade Zucchini Salsa—affectionately known here as Zalsa.

Zalsa is bright, tangy, a little sweet, a little spicy, and the perfect way to turn garden abundance into something shelf‑stable and joy‑filled. It’s the kind of recipe that makes you feel connected to the land, the season, and the simple act of preserving what you’ve grown.

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🥣 The Zalsa Recipe

Ingredients

• Chopped zucchini — 1 medium

• Onion — ¼ cup, chopped

• Garlic — 2 cloves

• Jalapeño — 1, seeds removed

• Fire‑roasted tomatoes — two 14.5‑oz cans

• Lime juice — 1 tablespoon

• Fresh cilantro — ¼ cup

• Salt — 1 teaspoon

• Sugar — ⅛ teaspoon

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🔪 Instructions

1. Add the zucchini, onion, garlic, jalapeño, lime juice, cilantro, salt, and sugar to a food processor.

2. Pulse slowly until everything is finely chopped, scraping down the sides as needed.

3. Add the fire‑roasted tomatoes and pulse again until you reach your preferred salsa texture.

4. Serve immediately or process in a 10‑minute water bath for long‑term storage.