Instructions
10 cups grated zucchini
3 cups chopped onion
4 cups chopped green bell peppers
5 tablespoons canning salt
1 teaspoon garlic powder
1/2 cup brown sugar
1 teaspoon cumin
2 teaspoons dry mustard
1 teaspoon paprika
2 chopped jalapeno peppers
5 cups peeled and chopped tomatoes
1 teaspoon black pepper
1 tablespoon cayenne pepper
1 teaspoon turmeric
2 cups vinegar
1 can Mexican tomatoes
1 12-ounce can tomato sauce
Combine the first 4 ingredients together in a large bowl and let sit overnight. Drain and rinse in a colander and place in large cooking pot. Add the remaining ingredients and boil for 30 minutes. Put salsa into sterilized jars and seal. Process in a hot water bath for 20 minutes.
