Zucchini Salsa Recipe

I've been freezing zucchini fries and enjoying lots of fresh zucchini dishes, too, but if you're looking to enjoy that zucchini goodness all winter long, the following recipe from Recipezaar has served me well in the past. The salsa is particularly good over rice or, if you're carnivorous, baked in a foil wrap together with refried beans and chicken breasts (I stuff them with cheese and garlic). It's a bit of work to preserve them, but it pays off in the form of delicious, easy meals later on.

Ingredients

• 10 cups zucchini, peeled & shredded
• 4 onions, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1/4 cup pickling salt
• 1 tablespoon pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups chopped ripe tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste

Directions

1. 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. Day two: 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, tomatoes and tomato paste.
3. Bring to a boil and simmer for 15 minutes.
4. Pour into sterilized jars and seal.
5. Water bath jars if they have not sealed properly.