Zucchini Salsa

Zucchini Salsa

My friend Jen has been wonderful in sharing produce from her garden.  One week, we ended up with a ton of Zucchini.  At our house, we had a few peppers from the four plants we had planted.  I spotted this recipe and knew we had everything we needed for a yummy salsa!

Zucchini Salsa
10 cups zucchini, peeled and shredded
4 onions, chopped (ran these through the food processor)
2 green peppers, chopped (ran these through the food processor)
2 red peppers, chopped (ran these through the food processor)
1/4 c pickling salt
2 T dry mustard
1 T garlic powder
1 T cumin
2 cups white vinegar
1 c brown sugar
2 T red pepper flakes
1 tsp nutmeg
1 tsp pepper
5 cups chopped ripe tomatoes
12 oz tomato paste

Day One:
In a large bowl, combine zucchini, onions, Green and red peppers and the 1/4 cup salt.  Mix together, cover and let stand over night.

Day Two:
Rinse, drain and put the zucchini combo in a large pot.  Add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, an additional 1 T salt, nutmeg, pepper, tomatoes and tomato paste.  Bring to a boil and simmer for 15 minutes.

Pour into sterilized jars, wipe rims, add lids and rings.  Water bath for 15 minutes once water has come to a rolling boil.  Let stand 24 hours, remove rings and test to ensure jars have sealed.