Zucchini Hot Salsa

University of Idaho - Cooperative extension system

Zucchini Hot Salsa

·      10 cups shredded zucchini

·      3 cups ground onions

·      10 Anaheim peppers

·      5 red jalapeno’s ½ seeded (this adds the heat, add or subtract per taste)

·      5 green jalapeno’s ½ seeded (see above)

·      5 Tablespoons canning salt

Mix these ingredients together and let stand overnight in refrigerator or cool place. Next morning rinse thoroughly using colander or large strainer. Drain well. You can also do this in the morning and let stand 8 hours.

·      5 cups ground blanched and skinned tomatoes

·      2 cups vinegar

·      1 cup brown sugar

·      1 teaspoon garlic powder

·      1 tablespoon cumin

·      1 tablespoon cornstarch

·      2 teaspoons dry mustard

·      1 tablespoon crushed red pepper

·      1 teaspoon nutmeg

·      1 teaspoon coarse pepper

·      1 teaspoon turmeric

Mix well and bring to a boil, simmer 30 minutes. Pack into jars, leaving ½ inch headspace. Adjust lids and process, half-pints for 20 minutes; pints for 25 minutes and quarts for 30 minutes in a boiling water canner.

Submitted by Tisha Flora