Zucchini Salsa

• 10 cups shredded zucchini
• 4 onions
• 2 green peppers
• 2 red peppers
• 1/4 cup pickling (canning) salt
• 1 tbsp salt
• 2 tbsp dry mustard
• 1 tbsp garlic powder
• 1 tbsp cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tbsp red pepper flakes
• 1 tsp nutmeg
• 1 tsp black pepper
• 5 cups chopped ripe tomatoes
• 2 tbsp cornstarch
• 12 oz tomato paste

Get Ingredients

Day 1:

In a large bowl, combine zucchini, onions, green pepper, red pepper and the salt. Mix together, cover, and let sit over night.

Day 2:

Rinse and drain the zucchini mixture and put into a large pot. 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 place flats/rings. Water bath jars for 15 minutes to seal.