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Melissa's Salsa by

This is too sweet. Recommend leaving out brown sugar.Or reduce it.


10 cups zucchini, peeled & shredded
4 onions, chopped
2 green peppers, chopped (She used one jalapeno and one green)
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


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, 1 tablespoon salt, 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 for 15 minutes if they have not sealed properly.

Servings: 12

Serving Size: pints

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