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.

Zucchini Salsa

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Course Snack

Servings 10 500 ml jars

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.