Zucchini & Tomato Salsa

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.