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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Zucchini Salsa-Canned Recipe

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This recipe for Zucchini Salsa-Canned is from Mom's Family Cookbook, 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:  
10 Cups Zucchini Diced
4 Cups Red Onions-Diced
2 Green Peppers-Diced
2 Red Peppers-Diced
1/4 Cup of Salt
1 Tbs Salt
2 Tbs Dry Mustard
2 Tbs Garlic Powder
1 Tbs Cumin
2 Cups-Apple Cidar Vinegar
1/4 Cup Brown Sugar
4 Tbs Crushed Red Pepper Flakes
1 Tbs Pepper
6 Cups Chopped Tomatoes
2 Tbs Corn Starch
1 12 oz Can of Tomato paste
2 Bunches Cilantro-Chopped
4 Jalapeno Peppers-Diced
4 Large Pablano Peppers
1 Tsp Cayenne Pepper
3 Tbs Minced Garlic
1 Cup of Lemon Juice
Directions:
Directions:
Combine Zucchini, onions, peppers and 1/4 C Salt. Mix well. Let sit overnight in fridge.

Next day: Rinse and drain. Put into a large stock pot and add the remainder of the ingredients -Except lemon juice. Bring to a boil and simmer 30 minutes.

Place a 1/4 Tsp of Lemon Juice in the bottom of each glass jar. Then fill most of way with salsa mixture. Place lids on and Seal Jars. Place on counter and let cool. About an hour-Make sure they are cool!

Put into a water bath for about 30 Minutes.

 

 

 

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