Zucchini Salsa (Canned)
photo by Tona C.
- Ready In:
- 48hrs 20mins
- Ingredients:
- 18
- Yields:
-
15-18 pints
- Serves:
- 60-72
ingredients
- 18 -24 cups zucchini, chopped fine
- 8 medium sweet white onions, chopped fine
- 2 green bell peppers, chopped fine (remove veins and seeds)
- 2 red bell peppers, chopped fine (remove veins and seeds)
- 10 -12 small jalapeno peppers, chopped fine with seeds
- 3 -4 banana peppers, chopped fine with seeds
- 2 tablespoons minced garlic
- 1⁄2 cup pickling salt
- 2 tablespoons pickling salt
- 4 tablespoons dry mustard
- 2 tablespoons garlic powder
- 2 tablespoons cumin
- 4 cups white vinegar
- 2 cups brown sugar
- 2 tablespoons red pepper flakes
- 2 teaspoons ground black pepper
- 6 -8 cups chopped ripe tomatoes
- 24 ounces tomato paste
directions
- Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
- CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
- Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.
Questions & Replies
Reviews
-
This is a fabulous recipe...I canned up 30 jars of zucchini relish..I had some left over zucchini...kept thinking what to do so I went to my best ever recipe place Food.com and low and behold a salsa I used all my zucchini up no waste..I is soooo good fun to make to went right by the recipe put in 6 chopped fine banana peppers..everyone loves it! Thank you
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I tried this last year without telling my family that it was made with zucchini and they LOVED it! My son and husband said it was the best salsa they've ever had. I didn't peel the zucchini and used half green, half yellow and it was very pretty. The only thing I will change this year is the amount of sugar - I found it just a bit sweet.
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RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri