We made this salsa last year with some zucchini we had from our CSA veggies. We liked it so much that we decided to plant zucchini in our garden this year to make multiple batches of it since it was such a hit. It's fabulous!!!
Ingredients
10 cups zucchini, peeled and shredded
4 onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoon crushed red pepper flakes
1 teaspoon nutmeg
1 teaspoon black pepper
5 cups chopped ripe tomatoes
2 tablespoon ClearJel
2 cans tomato paste
Directions
In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, ClearJel, nutmeg, pepper, tomatoes and tomato paste.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars and seal in a hot water bath for around 15 or 20 minutes.
Click here if you are just starting out with canning.
Note: If you want it "HOT" just add a dozen finely chopped jalapenos
