Zucchini & Tomato Salsa
10 cups shredded Zucchini
4 cups diced onions
4 diced Bell Peppers
2-4 diced & seeded Jalepeno Peppers (optional)
1/4 cup Pickling Salt
10 cups chopped Tomatoes
2 cups diced Peaches (optional)
2 tsp Cumin
2 Tbsp Epicure Poca Picanta
2 tsp Garlic Powder
1 tsp Chili Powder
2 tsp Dry Mustard Powder
2 tbsp dry Parsley Flakes
1 1/4 cups Brown Sugar
2 cups Vinegar
2 small tins(156 ml) Tomato Paste
1 tin Corn, drained
1 tin Black Beans, rinsed & drained
2 tbsp Cornstarch mixed with 1/4 cup Water
Place first 5 ingredients in a bowl overnight. Rinse and drain liquid well. Put into a large pot with all remaining ingredients except the corn, black beans and cornstarch.
Bring to a full boil; reduce heat and simmer for an hour.
Add remaining ingredients. Ladel into prepared jars. Place in a water bath for 10 minutes to seal.
