You are here: Home » Recipes » Zucchini Salsa Zucchini Salsa Recipe by jhollis Yield 10 pieces PrintEmail Ingredients 10 cups zucchini (chopped in food processor)4 cups yellow onion( chopped in food processor)4 medium bell peppers (yellow, red, orange, green), (chopped in food processor)6 medium jalapeno pepper with some seeds for heat (chopped in food processor)1/4 cup pickling salt1 tablespoon garlic powder1 tablespoon cumin2 cups white vinegar1 cup brown sugar2 tablespoons red pepper flakes1 teaspoon nutmeg2 tablespoons dry mustard1 teaspoon black pepper5 cups ripe tomatoes (chopped)2 tablespoons cornstarch1 can tomato paste, 12 oz. Instructions 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.