Zucchini Salsa

I was on the prowl for a salsa that incorporated zucchini. I came across this one that is canned. All the better I say! Then I can enjoy for months down the road. Oh man is this good! Not too hot - the perfect temperature!

This recipe comes from Bergy in British Columbia, Canada. I "met" her through recipezaar.com where the recipe is posted.

Zucchini Salsa

10 cups zucchini, peeled and shredded

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

Combine above ingredients in a large bowl. Mix well, cover and refrigerate overnight.

The next day: Rinse, drain well above ingredients. Put into a large stockpot and add the following:

1 TBSP pickling salt

2 TBSP dry mustard

1 TBSP garlic powder

1 TBSP cumin

2 cups white vinegar

1 cup brown sugar

2 TBSP red pepper flakes

1 tsp nutmeg

1 tsp black pepper

5 cups chopped ripe tomatoes, peeled

2 TBSP cornstarch

12 oz tomato paste

Bring all ingredients to a boil and simmer 15 minutes. Pour into sterilized jars, add lids and rings. Process in pressure canner at 5 lb pressure for 5 minutes.

Don't forget to leave a little bit out so you can enjoy right away!