Ingredients
Scale
- 12 cups grated zucchini
- 2 cups diced onion
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3-4 jalapeño peppers, diced
- 12 cups fresh tomatoes, chopped
- 3 1/2 tablespoons canning salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 1/2 – 2 1/2 tablespoons red chili peppers
- 1 tablespoon mustard seeds
- 1 1/2 cups light brown sugar
- 2 cups white vinegar
Instructions
- Begin by grating the zucchini, which will take the most time. You may choose to cover the zucchini with pickling salt and allow it to sit in the refrigerator overnight or for several hours to draw out moisture. This step can be skipped; often, I do, and let the mixture boil longer to evaporate more liquid.
- The following day or a few hours later, drain and rinse the grated zucchini thoroughly.
- Dice the onions, tomatoes, and peppers. Adjust the heat of the salsa to your preference by adding or reducing the amount of peppers used.
- In a large stock pot, combine the grated zucchini, tomatoes, onions, and peppers. Place it on medium-high heat.
- Incorporate the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar, and vinegar. Bring the mixture to a boil.
- Once boiling, reduce the heat to medium and allow the salsa to simmer for 45 minutes to an hour, depending on the amount of liquid present in the tomatoes. You may need to cook it longer if the tomatoes are particularly watery.
- Ladle the hot salsa into hot jars, ensuring to leave 1/2 inch of headspace. Remember to wipe down the rims before applying the lids and rings.
- Process in a water bath canner for 15 minutes for pints or 20 minutes for quarts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 120 kcal per serving