This has been requested by a couple of people here on the forum, so I thought I'd share with all. I found the recipe online about a year ago. It's very good. I don't really use it for a salsa ... as in with chips. But I do use it in chili dishes, etc. It has some kick (in my opinion, but I don't like things real spicy hot). If you want it more mild, you could back off on the red pepper flakes.

[We encourage and appreciate recipe sharing between members of the Jenny Craig Community. Due to limited instructions regarding safe canning procedures and a concern about the reduction in vinegar in this recipe (possibly resulting in a pH level too high to prevent food borne illness growth), we have pulled the recipe for Zucchini Salsa from the forum. It appears the recipe would be appropriate for refrigeration and consumption within a couple days as opposed to canning and could be re-posted with modified instructions. Thank you.]

Tried it yesterday. It was pretty darn good. Never really liked zucchini. Thanks.

You're welcome. I just made my third batch yesterday. I've tweeked it a bit every time. Yesterday's batch was my favorite so far. Here are the changes I've made:

Added 2 small jalapeno peppers with seeds
1/2 T. crushed red pepper instead of 2 T.
Cut the ground mustard to 1 T.
Used 2 large cloves of real garlic and just 1/2 T. garlic powder
Added 1/2 T. dried cilantro
1/2 cup vinegar instead of 2 cups
1/2 T. cumin

I liked it before. Now I love it!

That sounds good! I am just worried about all that salt...1/4 cup? I wonder what that breaks down to for a serving? Might have to try it anyway. Has anyone made it with less salt?

Hi, Jewely. That first 1/4 cup of salt is just used Day One to draw the water out of the zucchini, onions and peppers and then you rinse it and drain it. When I made it yesterday, I forgot about the 2-day process and just starting cutting veggies and throwing it in the pot. So I just used 1 T. of salt for the whole batch. This way you just have to cook it down a little longer to get the liquid out of the veggies as they cook. I probably simmered it about 3 hours and it was good and thick. I think I'll make it this way from now on.

Ohhh OK that makes sense! Thank you so much for getting back to me, I am def going to try this!