This salsa has become a favorite of ours. Not only in my immediate family, but extended family as well. We love that it uses up so much zucchini, that we don't have to work with jalapenos and, especially, that it's full of flavor! :-)
10 cups zucchini (shredded)
4 onions chopped
2 green peppers
2 red peppers
1/4 cup pickling salt
Mix together in a very large bowl and put in fridge overnight.
Day Two:
Rinse and drain zucchini mixtures and put it into a large kettle
Add:
1 Tablespoon pickling salt
2 Tablespoons dry mustard
1 Tablespoon garlic powder (or 1 tsp chopped garlic)
2 cups white vinegar
1 Tablespoon cumin
2 Tablespoons crushed red pepper
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 Tablespoons corn starch
12 oz. can on tomato paste
Bring it all to a boil and simmer 15 minutes.
Can in pint jars, using the pressure canner, at 5 pounds of pressure for 10 minutes or in the waterbath canner for 15 minutes.
I linked up at
Delicious Dish Tuesday and What's Cooking Wednesday:
3 comments:
Sounds very interesting, I will have to try it sometime.
You can also use up zucchini while making relish!
OH yummy!!! One day I'll get into canning.
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