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Quick Pickled Zucchini Salsa Fresca

This Quick Pickled Zucchini Salsa Fresca is fresh, tangy, and bursting with vibrant flavors—a perfect quick and easy salsa to brighten up any meal or snack.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Keyword: Easy, Gluten-Free, Healthy, Pickled, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 medium zucchinis diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jalapeño finely chopped (optional)
  • 1 tablespoon apple cider vinegar

Instructions

Step 1: Prepare the Vegetables

  • Start by washing your zucchinis and cherry tomatoes thoroughly. Dice the zucchinis into small, uniform pieces to ensure every bite has a consistent texture. Halve the cherry tomatoes, and finely chop the red onion and cilantro. If you like a bit of heat, finely chop the jalapeño as well, removing seeds if you prefer it less spicy.

Step 2: Combine the Ingredients

  • In a medium mixing bowl, add the diced zucchini, cherry tomatoes, and red onion. Toss in the chopped cilantro and jalapeño, if using. This fresh medley forms the base of your salsa fresca.

Step 3: Make the Pickling Mixture

  • In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, salt, and black pepper. This tangy, zesty mixture is what gives this salsa its unique pickled flavor.

Step 4: Mix and Let It Marinate

  • Pour the pickling mixture over the vegetable mixture. Stir gently but thoroughly to ensure all the veggies are coated. Let the salsa sit for at least 10 minutes at room temperature to allow the flavors to meld beautifully. The quick pickling process softens the onions and zucchini slightly while keeping their crunch intact.

Step 5: Serve and Enjoy

  • Give the salsa a final stir and serve it fresh. It’s perfect topped on grilled chicken, fish, or tacos, or simply enjoy it with tortilla chips for a refreshing snack.

Notes

  • Use fresh vegetables for the best texture and flavor; avoid overly ripe zucchinis to prevent mushiness after pickling.
  • Adjust the pickling time to your preference; refrigerate for up to 2 hours for a sharper tang.
  • Remove seeds from the jalapeño to control heat level for a milder salsa fresca.