Excellent Zucchini Salsa

This salsa has a really delicious flavor, and keeps you going back for more.

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

1 tablespoon pickling salt

2 tablespoon dry mustard

1 tablespoon garlic powder

1 tablespoon cumin

2 cups white vinegar

1 cup brown sugar

2 tablespoon crushed red pepper flakes

1 teaspoon nutmeg

1 teaspoon black pepper

5 cups chopped ripe tomatoes

2 tablespoon cornstarch

2 cans of 156ml tomato paste

In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

This time I used Yellow Zucchini.

Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.

I like to premix the dry ingredients.  I find that doing it this way helps to prevent the Corn Starch from clumping.

Mix well.

Bring to a boil and simmer for 15 minutes.

Pour into sterilized jars and seal.

Water bath jars if they have not sealed properly.

Note: If you want it "HOT" just add a dozen finely chopped jalapenos 

*** Note from my kitchen****

I used 4 - 6 cloves of Fresh pressed garlic instead of the tablespoon of powdered.

I used 3 tablespoons (heaping) of Crushed Red Pepper flakes instead of the called for 2 because I didn't have jalapeno's.  It turned out quite spicy.  So Reduce or add pepper flakes depending on how spicy you like it.  I think next time I will try 1 1/2- 2 tbsp pepper flakes, so it's a little less spicy.