Zucchini Salsa
Zucchini Salsa
10 - 15 cups grated unpeeled zucchini ( about 3 - 5 medium zucchinis )
8 oz. jalapenos ( canned jalapenos and it will be mild,
3 jalapenos and it is a little spicier -- you can
add up to 16 oz. that's spicy )
3 - 5 cups chopped onion ( about 4 medium onions )
5 - 10 cups chopped tomatoes
5 cloves garlic
2 cups vinegar
1 1/2 cups brown sugar
1 gallon tomato sauce
1 tsp. cumin
1 1/2 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. dry mustard
1 TBSP chili powder
1 TBSP corn starch
2 TBSP cilantro ( coriander )
Simmer above ingredients together with the chilled mixture for 1/2
hour. Process pints for 20 minutes or quarts for 45 minutes ( water
bath ). Pressure canning, process pints at 10 lbs. for 15 minutes.
Makes about 17 pints.
10 - 15 cups grated unpeeled zucchini ( about 3 - 5 medium zucchinis )
8 oz. jalapenos ( canned jalapenos and it will be mild,
3 jalapenos and it is a little spicier -- you can
add up to 16 oz. that's spicy )
3 - 5 cups chopped onion ( about 4 medium onions )
5 - 10 cups chopped tomatoes
5 cloves garlic
2 cups vinegar
1 1/2 cups brown sugar
1 gallon tomato sauce
1 tsp. cumin
1 1/2 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. dry mustard
1 TBSP chili powder
1 TBSP corn starch
2 TBSP cilantro ( coriander )
Simmer above ingredients together with the chilled mixture for 1/2
hour. Process pints for 20 minutes or quarts for 45 minutes ( water
bath ). Pressure canning, process pints at 10 lbs. for 15 minutes.
Makes about 17 pints.
