Melissa's Salsa by
This is too sweet. Recommend leaving out brown sugar.Or reduce it.
Ingredients
10 cups zucchini, peeled & shredded
4 onions, chopped
2 green peppers, chopped (She used one jalapeno and one green)
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
Instructions
1.Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2. 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.
3. Bring to a boil and simmer for 15 minutes.
4. Pour into sterilized jars and seal.
5. Water bath jars for 15 minutes if they have not sealed properly.
2. 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.
3. Bring to a boil and simmer for 15 minutes.
4. Pour into sterilized jars and seal.
5. Water bath jars for 15 minutes if they have not sealed properly.
Servings: 12 Serving Size: pints