Salsa With Zucchini With a Hint of Lime

Ingredients

• 8 cups peeled peeled and diced tomatoes
• olive oil
• 1 1/2 lbs zucchini (6 cups shredded)
• 1/2 teaspoon salt
• 4 cups diced sweet onions
• 3 yellow hot banana peppers or jalapenos
• 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
• 1/3 cup salt
• 1 teaspoon ground black pepper
• 1/3 cup light brown sugar
• 1 lime, juice and zest of
• 1 1/2 cups vinegar, 5% acid
• 12 ounces tomato paste
• 1 tablespoon fresh basil or fresh cilantro, minced

Directions

1. 1

   Place tomatoes in a strainer over a bowl to catch all the juices.

2. 2

   Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute 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.

3. 3

   Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.

4. 4

   Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.

5. 5

   Fill into hot sterile jars with hot salsa leaving 1/2 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.

6. 6

   Process for 10 minutes in a hot water bath.

7. 7

   Label and store in a dark place. Use with 1 year.