Zucchini salsa recipe

     If you ever have grown Zucchini,  inevitably you end up with a couple "monster" size ones that somehow seem to grow overnight. It's a shame to pitch them.   Here's a salsa recipe that takes care of that.  It will produce 13 pints of salsa.

10 cups chopped zucchini
4 cups chopped onion
3 cups chopped green peppers (and/or red peppers)
3 cups finely chopped carrots
10 large jalapeno peppers
12 green chili peppers  (yes...  for real...)
 8 sweet banana peppers
12 cups chopped tomatoes (keep separate from others vegetables)

Mix everything (except tomatoes) together in a large bowl.  Add 1/4 cup canning salt.  Refrigerate 24 hrs.  Then drain.

Discard the center with seeds

chopped tomato

All the veggies prepped

Veggies combined/ keep tomatoes separate

Ingredients:
1 cup brown sugar
1 cup distilled white vinegar
1 tsp cumin
1 tsp ground red pepper (Cayenne)
1 tsp black pepper
1 tsp turmeric
1 tsp garlic powder
1 tsp nutmeg
2 tsp oregano
2 tsp dried mustard
1 large can tomato paste

The ingredients to add to the chopped vegetables

Bring the veggies to a boil and simmer 20 minutes
Add the 12 cups of chopped tomatoes
Bring to a boil and simmer 10 minutes

I used 2 pots

You can finish the canning process whatever way you like.  Canning bath or vacuum sealer.

The sealed jars are ready for storage in the pantry or basement.  I like to flip the jars upside down every now and then to keep everything from settling.
This recipe has a slow follow up heat after the initial taste.  I would give it a 6 on the scale of 10 for hotness.  It's not a mouth burner by any means.  It is excellent with scrambled eggs.  ENJOY!!!

You could add corn or black beans if you'd like. Obviously add more jalapenos or mexican chilis if you like it hotter.