Monday, August 15, 2016

Salsa Time... Zucchini Salsa



Zucchini Salsa
Canned Found on Food.com by Bergy

 * 10 cups zucchini, peeled & shredded 

* 4 onions, chopped 

* 2 green peppers, chopped

* 2 red peppers, chopped 

* 1⁄4 cup pickling salt 

* 1 Tablespoon 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

DIRECTIONS

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

* Day two. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, cornstarch, nutmeg, pepper, 1 tablespoon salt, 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.

1 comment:

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