Zucchini Salsa

• 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

1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
2. Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats.
3. Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

zucchini, tomatoes, onions, green peppers, sweet red pepper, brown sugar, pepper, white vinegar, tomato sauce, tomato paste, garlic, ground mustard, salt, red pepper, garlic, ground cumin, pepper

Taken from www.tasteofhome.com/recipes/zucchini-salsa/ (may not work)