Zucchini Salsa
method for making Zucchini based Salsa
Credits: my wife found this recipe which was originally created by Michele Harvey Thornburg and Tona Thornburg Court. It makes approximately 17 x 500ml jars
Zucchini is one of the most prolific vegetables in creation. It can be used in so many ways, but my favorite is in the making of Salsa. The ingredients include vegetables that I grow or that can be easily sourced locally.
Included at the end of this post is a link to my guide on processing Salsa in a steam bath.
Ingredients
18 to 24 cups Zucchini, chopped fine
8 medium sweet white Onions, chopped fine
2 green bell Peppers, chopped fine (remove veins & seeds)
2 red bell Peppers, chopped fine (remove veins & seeds)
10 to 12 small Jalapeno Peppers, chopped fine with seeds
3 to 4 Banana Peppers, chopped fine with seeds
2 tablespoons minced Garlic
1/2 cup pickling Salt
2 tablespoons (tbsp) pickling Salt
4 tablespoons dry Mustard
2 tablespoons Garlic powder
2 tablespoons Cumin
4 cups white Vinegar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper flakes
6 to 8 chopped ripe Tomatoes
24 ounces Tomato Paste
2 cups brown Sugar (see below)
Options
the original recipe recommended 2 cups brown sugar. you do not need to add sugar and it still tastes great
liberal substitutions of vegetable varieties is encouraged, depending on what is available from your own garden or locally. ex. yellow Onions for white
I use garden Tomatoes which have been frozen, and water removed during the thawing process.
Process Steps - Day 1
In a large bowl combine Zucchini; Onions; green Bell Peppers; red Bell Peppers; Jalapeno Peppers; Banana Peppers; minced Garlic; and 1/2 cup pickling salt. Mix together, cover and store overnight in the refrigerator.
Process Steps - Day 2
Rinse Zucchini mixture thoroughly to remove liquid and drain
place mixture into a large cooking pot
add dry Mustard; Garlic powder; Cumin; white Vinegar; red Pepper flakes; 2 tbsp pickling Salt; ground black pepper; chopped Tomatoes; Tomato paste and brown Sugar.
bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning onto the bottom of the pot.
using a canning funnel, hot fill into 500 ml canning jars. place new lid and ring onto jars and turn until slight resistance. I refer to this as two finger tight
follow instructions in Steam Bath Canning Guide
