Zucchini Salsa

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The previous post is for regular homemade salsa. Zucchini Salsa might sound strange or weird to some of you, and it takes a little more effort to make. But let me tell you it really is fantastic. If you're not sure you're going to like it, make half of the following recipe, not the whole thing.

Zucchini Salsa

Dice:

10 cups zucchini

1.5 cups onion

3 cups green/ red pepper mixed

Sprinkle 4-5 tbsp coarse salt over top and let sit overnight. In the a.m., drain & squeeze out liquid. I rinsed it too.

Add:
2 tsp Garlic Powder
2 cups Brown Sugar (mix with cornstarch FIRST)
2 tbsp Cornstarch
1 1/4 tbsp Dry Mustard
2 tsp dried Chile Peppers
2 tsp Turmeric
2 qts. Tomatoes peeled, chopped (about 8 cups, 6-7lbs) you can used canned tomatoes too
2.5 cups Vinegar
2 small cans Tomato Paste
3 Jalapenos chopped and diced (for a good medium heat)

Yield: about 10 pints

Combine all ingredients in a pot. Stir and simmer for 1/2 to 3/4 of an hour. Seal in mason jars (halves or pints) and process 20 minutes in a hot water bath. (You can follow the canning directions for the Homemade Salsa below if you want more detailed canning instructions.)

* Since making this Salsa I have used it on Chicken and Salmon as a marinade. It's so delicious that way, especially on the Salmon!