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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ~Rita~
Servings: 8 pints
This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30 to 60 seconds or until skins split.
8 cups peeled peeled and diced tomatoes
olive oil
1 ½ pounds zucchini (6 cups shredded)
½ teaspoon salt
4 cups diced sweet onions
3 yellow hot banana peppers or jalapeños
1-2 habaneros, minced
1 red bell pepper, diced
1 orange bell pepper, diced
4 chipotle chiles in adobo, minced
6 garlic cloves, minced
1 tablespoon cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
⅓ cup salt
1 teaspoon ground black pepper
⅓ cup light brown sugar
1 lime, juice and zest of
1 ½ cups vinegar, 5% acid
12 ounces tomato paste
1 tablespoon fresh basil or fresh cilantro, minced
Place tomatoes in a strainer over a bowl to catch all the juices. Very lightly oil a large heavy bottom pot, add shredded zucchini and ½ teaspooon salt, sauté to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone. Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro. Fill into hot sterile jars with hot salsa leaving ½ inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands. Process for 10 minutes in a hot water bath. Label and store in a dark place. Use with 1 year.