Zucchini Salsa Recipe

Print Recipe

Ingredients

4 c sliced onions .
8 c grated zucchini (with skin on) .
1 tbsp crushed red pepper flakes .
2 tsps dry mustard .
3 jalapenos (add more if you like it hotter) .
4 dashes Tabasco sauce .
1 1/2 c vinegar .
1 tsp black pepper .
10 c tomatoes, peeled & coarsely sliced (I use a combination of beefsteak, roma, & yellow tomatoes) .
4 yellow banana peppers, sliced .
2 tbsps cornstarch .
1 c brown sugar .
5 tbsps salt .
1 tbsp garlic powder .
1 tsp white pepper (cayenne pepper can be used instead if you like it hotter) .
2 (6 oz) cans tomato paste .
2 c green peppers .
1 tbsp cumin .
1 tsp turmeric

Directions

Step #1 Mix all of the ingredients In a large-ish pan.
Step #2 Bring to a slow boil.
Step #3 Simmer for 30 mins.
Step #4 Fill canning jars & place lids on.
Step #5 Salsa can be processed in a hot water bath for 30 mins or if you have a pressure canner, process at 5lbs of pressure for 5 mins.
Enjoy the Zucchini Salsa recipe