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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A friend of mine was nice enough to share this awesome recipe with me. It is a great way to use up the plentiful zucchini that you may have growing in your garden. The salsa has a nice balance of sweetness and heat to it. I have made 4 batches of it alone this summer and everyone I share it with loves it and wants the recipe. Following the recipe the way it is should result in a medium heat salsa. Enjoy! Ingredients:
10 cups tomatoes, peeled and coarsely chopped (i use a combination of beefsteak, roma, and yellow tomatoes) |
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 tablespoons salt |
1 tablespoon cumin |
1 1/2 cups vinegar |
1 tablespoon garlic powder |
1 cup brown sugar |
2 teaspoons dry mustard |
4 dashes tabasco sauce |
1 teaspoon turmeric |
1 tablespoon crushed red pepper flakes |
1 teaspoon white pepper (cayenne pepper can be used instead if you like it hotter) |
1 teaspoon black pepper |
2 (6 ounce) cans tomato paste |
2 tablespoons cornstarch |
Directions:
1. Mix all of the ingredients in a large pan.
2. Bring to a slow boil.
3. Simmer for 30 minutes.
4. Fill canning jars and place lids on.
5. 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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