Zucchini Salsa Recipe

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Ingredients:

Serving

10 cups tomatoes, peeled and coarsely chopped
8 cups grated zucchini (with skin on )
4 cups chopped onions
2 cups green peppers
4 yellow banana peppers, chopped
3 jalapenos (add more if you like it hotter)
5 tbsp salt
1 tbsp cumin
1 1/2 cups vinegar
1 tbsp garlic powder
1 cup brown sugar
2 tsp dry mustard
4 dashes tabasco sauce
1 tsp turmeric
1 tbsp crushed red pepper flakes
1 tsp white pepper (cayenne pepper can be used instead if you like it hotter)
1 tsp black pepper
2 (6 oz) cans tomato paste
2 tbsp cornstarch

Directions:

Mix all of the ingredients in a large pan.
Bring to a slow boil.
Simmer for 30 minutes.
Fill canning jars and place lids on.
Salsa can be processed in a hot water bath for 30 minutes or if you have a pressure canner, process at 5lbs of pressure for 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.4 Kcal (1995 kJ)
Calories from fat	4.89 Kcal
		% Daily Value*
Total Fat	0.54g	1%
Sodium	8832.74mg	368%
Potassium	2351.75mg	50%
Total Carbs	107.52g	36%
Sugars	83.12g	332%
Dietary Fiber	14.1g	56%
Protein	11.11g	22%
Vitamin C	224.7mg	374%
Iron	2.5mg	14%
Calcium	214.1mg	21%

Amount Per 100 g
Calories	43.04 Kcal (180 kJ)
Calories from fat	0.44 Kcal
		% Daily Value*
Total Fat	0.05g	1%
Sodium	797.99mg	368%
Potassium	212.47mg	50%
Total Carbs	9.71g	36%
Sugars	7.51g	332%
Dietary Fiber	1.27g	56%
Protein	1g	22%
Vitamin C	20.3mg	374%
Iron	0.2mg	14%
Calcium	19.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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