Salsa With Zucchini With a Hint of Lime

Submitted by Rita1652

"This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Check this http://www.recipezaar.com/bb/viewtopic.zsp?t=223941 forum for peeling tomatotes. Here is step x step pictures http://www.recipezaar.com/bb/viewtopic.zsp?p=4073734 and directions on making this."

 

• Ready In: 1hr 20mins
• Ingredients: 21
• Yields: 8 pints
• Serves: 60

ingredients

• 8 cups peeled peeled and diced tomatoes
• olive oil
• 1 1⁄2 lbs zucchini (6 cups shredded)
• 1⁄2 teaspoon salt
• 4 cups diced sweet onions
• 3 yellow hot banana peppers or 3 jalapenos
• 1 -2 habanero, minced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 4 chipotle chiles in adobo, minced
• 6 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1⁄2 teaspoon salt
• 1 teaspoon ground black pepper
• 1⁄3 cup light brown sugar
• 1 lime, juice and zest of
• 1 1⁄2 cups vinegar, 5% acid
• 12 ounces tomato paste
• 1 tablespoon fresh basil or 1 tablespoon fresh cilantro, minced

directions

1. Place tomatoes in a strainer over a bowl to catch all the juices.
2. Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
3. Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
4. Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.
5. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
6. Process for 10 minutes in a hot water bath.
7. Label and store in a dark place. Use with 1 year.

Reviews

[SaintAllie]

Great recipe thankyou. Great for using up green tomatoes too. I think this would also double as a pasta sauce :)