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zucchini salsa canned


this is a delicious salsa recipe that my sister-in-law and i have adapted to a flavor combo that we like. it's thick and crunchy with fresh garden veggies. each bite will start with a slightly sweet taste which is followed by a slow burst of heat. you can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. from the kitchens of michele harvey thornburg and tona thornburg court.


# # # # # # # # # # # # # #


  1. Day one: in a large bowl or stainless pan combine: zucchini
  2. Onions
  3. Green bell peppers
  4. Red bell peppers
  5. Jalapeno peppers
  6. Banana peppers
  7. Minced garlic
  8. And 1 / 2 cup pickling salt
  9. Mix together
  10. Cover
  11. And let stand overnight
  12. Caution: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well
  13. Day two: rinse zucchini mixture thoroughly
  14. Drain well
  15. And put into a large cooking pot
  16. Then add dry mustard
  17. Garlic powder
  18. Cumin
  19. White vinegar
  20. Brown sugar
  21. Red pepper flakes
  22. 2 tablespoons of pickling salt
  23. Ground black pepper
  24. Chopped tomatoes
  25. And tomato paste
  26. Bring to a boil and simmer for 15 minutes
  27. Stir frequently to avoid sticking or burning
  28. Pour into sterilized jars and seal
  29. Water bath jars for 15 minutes

Step 27

Total Time in Minute 2900

Ingredients Count 17

cooking zucchini salsa  canned

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Sweet white onions

Green bell peppers

Red bell peppers

Jalapeno peppers

Banana peppers


Pickling salt

Dry mustard

Garlic powder


White vinegar

Brown sugar

Red pepper flakes

Ground black pepper


Tomato paste

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