Zucchini Salsa

  • Yield 10 pieces


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 salt
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
2 tablespoons dry mustard
1 teaspoon black pepper
5 cups ripe tomatoes (chopped)
2 tablespoons cornstarch
1 can 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.



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