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.
- 10 cups zucchini, peeled & shredded
- 4 onions, chopped
- 2 green peppers, chopped
- 2 red peppers, chopped
- 1⁄4 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
- Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
- Day two.
- 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, 1 tablespoon salt, tomatoes and tomato paste.
- Bring to a boil and simmer for 15 minutes.
- Pour into sterilized jars and seal.
- Water bath jars for 15 minutes if they have not sealed properly.
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.
I read every one of the reviews and considered many of the suggestions and tips given. I made a double batch, cutting the cornstarch and sugar in half. No nutmeg, but I did add 1/2 cup of dried cilantro. I used part brown and white sugars as well as half lemon juice and vinegar; I did add more sugar later to balance the flavor. I doubled the red pepper flakes and used a quart of jalapenos, not too spicy hot and not mild a notch above medium, it has a lively after kick. I ended up with 12 pint, 3 quart, and 1 (24 ounce) jars of salsa (19 ½ pints). I did the water bath because I%u2019ve heard too many horror stories regarding botulism and canning. Anyway, it looked like I had used too much zucchini, and the favor was alright. I waited as long as I could to taste the finished salsa, 1 day after pretty good, 2 days later, real good and the zucchini is not noticeable at all. If I have some left by the Christmas and New Year holidays it should be really good. It seems to get better with age, like a good wine.
Wonderful flavour! I added 6 home grown jalapeno peppers, 1 home grown habanero pepper (gives it some heat) and 1/2 a yellow pepper.