Home Canned Zucchini Salsa

Ingredients:

• 10 cups shredded zucchini (can be peeled or unpeeled)
• 4 white or yellow onions, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1/3 cup pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 1/2-1 tablespoon red pepper flakes or one fresh jalapeño
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 1 tablespoon kosher or sea salt
• 5 cups chopped garden-fresh tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste

Optional additions:

• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh jalapeño
• 1 tablespoon lime juice
• 1 teaspoon honey

Instructions:

Day 1:

1. In a large stockpot, combine zucchini, onions, green peppers, red peppers, and pickling salt. Mix well. Cover and let sit overnight, stirring occasionally.

Day 2:

1. Rinse and drain the mixture.
2. Add mustard, garlic, cumin, vinegar, brown sugar, red pepper flakes or jalapeño, salt, cornstarch, nutmeg, pepper, fresh tomatoes, and tomato paste to the stockpot.
3. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
4. Optional: Add chopped cilantro, jalapeño, lime juice, or honey for extra flavor.
5. Canning: Sterilize canning jars. Ladle salsa into jars, leaving 1/4 inch headspace. Process in a water bath for 15 minutes.

Tips:

• For a thicker salsa, simmer longer or add more cornstarch.
• For a spicier salsa, add more red pepper flakes or jalapeños.
• Adjust the sweetness by adding more or less brown sugar.
• You can use any combination of green, red, orange, or yellow peppers.
• Experiment with different types of tomatoes for added flavor.

Enjoy your homemade salsa!