Prep 1 hr
Cook 30 mins
A friend of mine was nice enough to share this awesome recipe with me. It is a great way to use up the plentiful zucchini that you may have growing in your garden. The salsa has a nice balance of sweetness and heat to it. I have made 4 batches of it alone this summer and everyone I share it with loves it and wants the recipe. Following the recipe the way it is should result in a medium heat salsa. Enjoy!
- 10 cups tomatoes, peeled and coarsely chopped (I use a combination of beefsteak, roma, and yellow tomatoes)
- 8 cups grated zucchini (with skin on)
- 4 cups chopped onions
- 2 cups green peppers
- 4 yellow banana peppers, chopped
- 3 jalapenos (add more if you like it hotter)
- 5 tablespoons salt
- 1 tablespoon cumin
- 1 1⁄2 cups vinegar
- 1 tablespoon garlic powder
- 1 cup brown sugar
- 2 teaspoons dry mustard
- 4 dashes Tabasco sauce
- 1 teaspoon turmeric
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon white pepper (cayenne pepper can be used instead if you like it hotter)
- 1 teaspoon black pepper
- 2 (6 ounce) cans tomato paste
- 2 tablespoons cornstarch
- Mix all of the ingredients in a large pan.
- Bring to a slow boil.
- Simmer for 30 minutes.
- Fill canning jars and place lids on.
- Salsa can be processed in a hot water bath for 30 minutes or if you have a pressure canner, process at 5lbs of pressure for 5 minutes.