Zucchini Salsa
Zucchini Salsa
Ingredients
- 2 cup green peppers, chopped (2 cup)
- 10 cups zucchini, peeled & shredded
- 4 pcs onions, chopped (4 cups)
- 2 pcs red peppers, chopped (2 cup)
- 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 1/2 lbs)
- 12 ounces tomato paste
Instructions
Day one:
- In a large bowl combine; Zucchini, onions, green pepper, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in the fridge.
Day two:
- Rinse well and drain. Put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 T. salt, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.
- Ladle into sterilized jars 6 pint jars filling to 1/2" headspace, remove air bubbles, wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.
Notes
I have cooked, baked, and barbecued all the zucchini in the garden and still have more so I found this unbelievable recipe for a zucchini salsa. Hubby loves this salsa which is awesome since he isn't really into salsa.