What do you do when the zucchini keeps coming and you've already made relish and bread? Make salsa, of course!
This idea came to me right after I picked a few more zucchinis, and I had to give it a try. It's definitely a keeper! I love it when recipes come to the rescue. This year was my first time growing zucchini in a raised bed, and the harvest was more abundant than I expected. But I won't complain; there's salsa to be made!
Zucchini Salsa
• 12 cups grated zucchini
• 12 cups fresh tomatoes, chopped
• 2 cups diced onion
• 1 green pepper, chopped
• 1 red pepper, chopped
• 3 to 4 jalapeño peppers, diced
• 3 1/2 tablespoons canning salt
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 1/2 to 2 1/2 tablespoons red chili peppers
• 1 tablespoon mustard seeds
• 1 1/2 cups light brown sugar
• 2 cups white vinegar
Directions:
Grate the zucchini or run it through a food processor, then set it aside. Dice up the onions, tomatoes and peppers. Place the grated zucchini, chopped tomatoes, onions and peppers into a large stockpot over medium-high heat.
Add the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar and white vinegar to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to medium and let the mixture simmer for 45 minutes to an hour, depending on how much liquid is in the tomatoes. Cook a bit longer if the tomatoes are particularly watery.
Ladle the hot salsa into sterilized, hot canning jars, leaving a half-inch of headspace at the top. Wipe the rims clean, adjust the lids and process in a water bath canner for 15 minutes for pints or 20 minutes for quarts.
