Dylan (Tomatilla and Zucchini) Salsa

• 2 medium yellow tomatoes, quartered
• 12 cherry tomatoes, tops trimmed off
• 1 green bell pepper, de-seeded and quartered
• 1 yellow bell pepper, de-seeded and quartered
• 1 medium zucchini, de-seeded and peeled, except for one 1/2-inch strip, then cut into chunks
• 14 large sweet onion
• 1 medium mild banana pepper
• 6 medium tomatillos, husked, washed and halved
• 4 tablespoons fresh parsley
• 2 tablespoons white wine vinegar
• 14 teaspoon garlic powder
• 12 tablespoon salt
• 7 jalapenos, red and green, diced fine
• 2 limes, juice of, strained
• 1 cup V8 vegetable juice

1. Run the first 8 ingredients through the thin slicer of the food processor.
2. Transfer finished mix to a large bowl.
3. Take 1/4 of the mix of the 8 ingredients and puree it in the food processor along with the lime juice, parsley, vinegar, garlic powder and salt.
4. Mix the puree back in with the sliced veggies and add the diced jalapenas.
5. Mix with a spoon.
6. Transfer the salsa into pint jars, about 1 inch from the top, and supplement each jar with vegetable juice to near the top.
7. Put lids on and refrigerate before serving.
8. Salsa will keep for several days in refrigerator.

yellow tomatoes, tomatoes, green bell pepper, yellow bell pepper, zucchini, sweet onion, banana pepper, fresh parsley, white wine vinegar, garlic, salt, green, vegetable juice

Taken from www.food.com/recipe/dylan-tomatilla-and-zucchini-salsa-179444 (may not work)