Zucchini Salsa

  • Yield: 10 pieces


10cups zucchini (chopped in food processor)
4cups yellow onion( chopped in food processor)
4medium bell peppers (yellow, red, orange, green), (chopped in food processor)
6medium jalapeno pepper with some seeds for heat (chopped in food processor)
1/4cup pickling salt
1tablespoon garlic powder
1tablespoon cumin
2cups white vinegar
1cup brown sugar
2tablespoons red pepper flakes
1teaspoon nutmeg
2tablespoons dry mustard
1teaspoon black pepper
5cups ripe tomatoes (chopped)
2tablespoons cornstarch
1can tomato paste, 12 oz.


Place the first five ingredients in a large bowl, mix well.  Cover and put into refrigerator and let stand overnight.  Remove from refrigerator and rinse and drain well.  Set aside.  Combine the remaining ingredients in a large cooking pot, stir until combined.  Add the zucchini mixture to the cook pot and bring to a boil.  Turn down the heat and simmer for 15 minutes.  Pour mixture into sterilized jars and seal.  Water bath jars for 10 – 15 minutes.

Makes about 10-12 pints.