Zucchini Salsa

THIS WILL BE YOUR FAVORITE SALSA FROM NOW ON.

Honestly, it will be. My friend Ashlee introduced it to me and I tweaked it a bit for our tastes. Feel free to do the same. It is one of the best things you will ever preserve, though . You will never have extra zucchini on hand after having this recipe in your arsenal. It takes two days, but the first day is only the soak.

(Although this older recipe calls for cornstarch, I very rarely use it. I find it thick enough and omit it, as it is not really recommended for use in canning anymore. You can substitute in clear jel. But here is rural Nova Scotia I can never get my hands on that, so I just leave a thickener out and boil it down a little longer.)

Zucchini Salsa

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Servings: 10 500 ml jars

Course: Snack

Ingredients Method

Ingredients

  

• 10 cups Shredded zucchini
• 4 onions, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1/4 cup pickling salt
• 1 tbsp pickling salt
• 2 tbsp dry mustard
• 1 tbsp garlic powder
• 1 tbsp cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tbsp red pepper flakes
• 1 tsp pepper
• 5 cups chopped tomatoes
• 2 5 oz cans of tomato paste
• 2 tbsp cornstarch

Method

 

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2. Prepare sterilized jars, and waterbath canner.

   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, pepper, 1 tablespoon salt, tomatoes and tomato paste.

   Bring to a boil and simmer for 15 mins.
3. Ladle salsa into hot sterilized jars. Waterbath can for 15 minutes.