MORE Zucchini!

As promised to my Facebook friends, I am posting a recipe that will annihilate a good portion of  your Zucchini crop and make your tummy sing!

I found this one on Food.com by Bergy, originally posted in August of 2001.  We like it quite spicy so I added a couple of habaneros and some finely chopped jalapenos.  I also bottled it piping hot in pre-sterilized jars but you could also waterbath process for about 15 minutes.

Ingredients:
10 cups zucchini, peeled and shredded
4 onions, chopped
2 green peppers, chopped (I included my hot peppers in this lot)
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon black pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

1. Day two: rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.

1. Bring to a boil and simmer for 15 minutes.

1. Pour into sterilized jars and seal.

1. Water bath jars for 15 minutes if they have not sealed properly.

Yes, it's fragrant and wonderfully flavorful.  As good a salsa as we've made here on the homeplace.  AND my stash of Zucs is vastly depleted!  What's better?  How about no frost until October!!  Now THAT would be nice.