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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Canned Zucchini Salsa but SO Worth IT!! Recipe

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This recipe for Canned Zucchini Salsa but SO Worth IT!! is from Our Cordes Family Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
This is a 2 day recipe!

10 cups zucchini, peeled and shredded
4 onions, diced
2 green bell peppers, diced
2 red bell peppers, diced
1/4 cup pickling salt
1 tbsp. dry mustard
1 tbsp. garlic powder
1 tbsp. cumin
2 cups white vinegar
1 cup brown sugar
2 tbsp. crushed red pepper flakes (more if you like it spicy) this is approx. a medium heat
1 tsp. nutmeg
1 tsp. black pepper
5 cups ripe tomatoes, diced (seeded if you want...I don't)
2 tbsp. cornstarch
2 cans tomato paste
Directions:
Directions:
DAY ONE:
1. In large bowl combine zucchini, onions, green and red peppers and pickling salt. Mix together very well and allow it to sit over night.

DAY TWO:
1. Drain the mixture; rinse and drain well again then put into a large stock pot and add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.

2. Bring to a boil over medium-high heat for 30 minutes and then simmer for 15 minutes.

3. Pour into sterilized jars and seal in a water bath for 15 minutes of boiling water.

4. Allow to sit for a couple of weeks to let the flavor infuse.


Personal Notes:
Personal Notes:
This tastes amazing with chips or over potatoes!

 

 

 

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