Ingredients
-
10
-
4
-
2
-
2
-
1/4
-
1
-
2
-
1
-
1
-
2
-
-
-
-
-
Directions
Zucchini Salsa, Canned,This recipe is from a friend’s, daughter’s mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it “HOT” just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.,Can you use frozen zucchini to make this? Do I just follow the directions with it frozen and add the salt the night before?,This is the best salsa Ive ever tasted. I followed the recipe mostly. I cut the garlic powder down to 1 tbsp but put 3 large cloves of fresh garlic added about 5 jalapeo from my garden used 8 cups of tomatoes and added about a handful of fresh cilantro . I made 4 batches. Got 44 500ml jars. I have 25 left after family and friends tried it. Love it and wanted a jar. Thank you so much for sharing.
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Steps
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1
Done
|
Day One:in a Large Bowl Combine; Zucchini, Onions, Green Pepper, Red Pepper and the Salt Mix Together Cover and Let Stand Over Night. |
|
2
Done
|
Day Two. |
|
3
Done
|
Next Day Rinse, Drain Well and Put Into a Large Pot Then Add Mustard, Garlic, Cumin, Vinegar, Brown Sugar, Pepper Flakes, Salt,Cornstarch, Nutmeg, Pepper, 1 Tablespoon Salt, Tomatoes and Tomato Paste. |
|
4
Done
|
Bring to a Boil and Simmer For 15 Minutes. |
|
5
Done
|
Pour Into Sterilized Jars and Seal. |
|
6
Done
|
Water Bath Jars For 15 Minutes If They Have not Sealed Properly. |
