Zucchini Salsa

• 10 cups tomatoes, peeled and coarsely chopped (I use a combination of beefsteak, roma, and yellow tomatoes)
• 8 cups grated zucchini (with skin on)
• 4 cups chopped onions
• 2 cups green peppers
• 4 yellow banana peppers, chopped
• 3 jalapenos (add more if you like it hotter)
• 5 tablespoons salt
• 1 tablespoon cumin
• 1 1/2 cups vinegar
• 1 tablespoon garlic powder
• 1 cup brown sugar
• 2 teaspoons dry mustard
• 4 dashes Tabasco sauce
• 1 teaspoon turmeric
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon white pepper (cayenne pepper can be used instead if you like it hotter)
• 1 teaspoon black pepper
• 2 (6 ounce) cans tomato paste
• 2 tablespoons cornstarch

1. Mix all of the ingredients in a large pan.
2. Bring to a slow boil.
3. Simmer for 30 minutes.
4. Fill canning jars and place lids on.
5. Salsa can be processed in a hot water bath for 30 minutes or if you have a pressure canner, process at 5lbs of pressure for 5 minutes.

tomatoes, zucchini, onions, green peppers, yellow banana peppers, jalapenos, salt, cumin, vinegar, garlic, brown sugar, mustard, tabasco sauce, turmeric, red pepper, white pepper, black pepper, tomato paste, cornstarch

Taken from www.food.com/recipe/zucchini-salsa-133623 (may not work)