Description
Discover how to make Sweet Smokey Zucchini Salsa with our easy recipe. Learn to blend sweet and smoky flavors for a unique twist on traditional salsa.
Ingredients
- 30 cup (7200 ml) s peeled shredded zucchini
- 12 small onions, shredded (6 large)
- 6 green peppers, chopped or shredded
- 6 red peppers, chopped or shredded
- 3/4 cup (180 ml) pickling salt
- 3 Tablespoon (45 ml) s dry mustard
- 3 Tablespoon (45 ml) s garlic powder
- 3 Tablespoon (45 ml) s cumin
- 2 Tablespoon (30 ml) s red chili powder
- 3 Tablespoon (45 ml) s Liquid Smoke
- 6 cup (1440 ml) s white vinegar
- 2 1/4 cup (540 ml) s brown sugar
- 2 cup (480 ml) s cilantro, chopped
- 10-15 jalapeno peppers, chopped
- 3 tsp (15 ml). ground pepper
- 15-20 cup (4200 ml) s chopped ripe tomatoes, leave skins on
- 3-4 Tablespoon (53 ml) s cornstarch
- 3 12 oz (340 g). cans tomato paste
Instructions
- Day ONE: In a large bowl, thoroughly combine the zucchini, onions, green and red peppers, and salt. Cover and refrigerate overnight.
- Day TWO: Rinse the zucchini and onion blend thoroughly and drain well.
- Transfer the mixture to a big pot and add the remaining ingredients.
- Heat until boiling, then lower to a gentle simmer for 15 minutes.
- Carefully ladle the hot salsa into warmed jars and process them in a boiling water bath for 15 minutes.
Notes
- Rinse the zucchini and onion mix thoroughly to eliminate excess salt.
- Blend cumin, garlic powder, and dry mustard evenly for balanced flavor.
- Mix cornstarch with water, stir into salsa for desired thickness.