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7
Serves
7
Servings
Grate zucchini and let it stand overnight with salt, then rinse well in a colander.
Sauté diced fresh tomatoes in a pan.
Add dry crushed red pepper flakes, garlic powder, cumin, dry mustard, turmeric, brown sugar, and vinegar to the sautéed tomatoes.
Add drained kernel corn and black beans to the mixture.
Mix cornstarch with a bit of juice and add to the mixture while boiling.
Boil the mixture for 30 minutes, then process in canning jars for 20 minutes in a water bath canner.
Check the temperature of hot peppers and add Tabasco if desired.