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Zucchini Salsa

Zucchini Salsa
“I received this recipe through a friend at a weight loss group. I make at least 8 batches every year. It's truly a hit with family and friends!” —Cheryl Jacobsen of Warburg, Alberta
28 ServingsPrep: 35 min. Cook: 45 min. + chilling

Ingredients

  • 5 cups shredded zucchini (about 5 medium)
  • 4 medium tomatoes, peeled, seeded and chopped
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup packed brown sugar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup white vinegar
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 3 teaspoons ground mustard
  • 2-1/4 teaspoons salt
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon each ground cumin, nutmeg and turmeric
  • 1/2 teaspoon pepper

Directions

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 40-50 minutes or until thickened,
  • stirring occasionally.
  • Cool to room temperature. Cover and refrigerate until chilled. Serve
  • with your favorite snack chips or grilled meats. Yield: 7 cups.
© Taste of Home 2012

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Zucchini Salsa (continued)

Nutrition Facts: 1/4 cup equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 233 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012