Monday, September 20, 2010

Zucchini Salsa

My dear mother in law challenged me to find a recipe for this, and I did. She whipped it up and canned it in a desperate attempt to use up the bounty of her backyard garden.

She brought me some. Yum.

So, if you find yourself with a counter full of zucchini and still want more ideas to use it up, here is a good one. Courtesy of

Zucchini Salsa
- 10 cups zucchini, peeled & shredded
- 4 onion, chopped
- 2 green peppers, chopped
- 2 red peppers, chopped
- 1/4 cup pickling salt
- 2 tablespoons dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 cups white vinegar
- 1 cup brown sugar
- 2 tablespoons red pepper flakes
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- 5 cups chopped ripe tomatoes
- 2 tablespoons cornstarch
- 12 ounces tomato paste

Day one: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover, refrigerate and let stand over night.

Day two: Rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.

Bring to a boil and simmer for 15 minutes.

Pour into sterilized jars and seal.

Water bath jars for 15 minutes if they have not sealed properly.

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