Zucchini Salsa

x 1

Serves

7

Servings

7

Vegan
Gluten-Free
Condiment
Canning

Ingredients

  • 10 cups zucchini remove seeds but leave skin on
  • 3 cups onions
  • 3/4 hot peppers red ones
  • 1 1/2 cups bell pepper 1 red and 1 yellow, chopped to equal 3 and 1/2 cups
  • 5 tablespoons salt
  • 6 fresh tomatoes diced
  • 1 tablespoon dry crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • 2 teaspoons dry mustard
  • 1 teaspoon turmeric
  • 1 cup brown sugar
  • 2 cups vinegar
  • 1 can kernel corn drained
  • 1 can black beans 19 ounces drained and rinsed well

Preparation

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