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.
Zucchini Salsa
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
Instructions
- Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
- 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.
- Ladle salsa into hot sterilized jars. Waterbath can for 15 minutes.