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Zucchini Salsa

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
  • Total Time
    Prep: 35 min. Cook: 45 min. + chilling
  • Makes
    7 cups

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.
    Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 233mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

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