Zucchini Salsa, Canned

Bergy's Note:

This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs
• Cook Time: 45 mins

Ingredients:

Yield: 10 Pints

• 10 cups zucchini , peeled & shredded
• 4 onions , chopped
• 2 green peppers , chopped
• 2 red peppers , chopped
• ¼ cup pickling salt
• 1 tablespoon pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups chopped ripe tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste

Directions:

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2. Day two.
3. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.
4. Bring to a boil and simmer for 15 minutes.
5. Pour into sterilized jars and seal.
6. Water bath jars for 15 minutes if they have not sealed properly.

Reviews

[Karen7]

What an awesome way to use up my zucchini (there always seems to be too much). This recipe surprised my friends and family who couldn't believe there was more zucchini than tomato in it. We found it was plenty hot with only 5 jalepenos.

[Sue in YWG]

Wonderful flavour! I added 6 home grown jalapeno peppers, 1 home grown habanero pepper (gives it some heat) and 1/2 a yellow pepper.

[Patty22]

I've made 3 batches of this recipe is the last 2 weeks. It uses up lots of zucchini and I think it tastes better than the reg. salsa!