2009 Summer Salsa

• 6 cups shredded zucchini
• 4 cups shredded red peppers
• 4 cups shredded onions
• 14 cup chopped fresh basil
• 14 cup chopped fresh cilantro
• 1 cup lime, juice and zest of
• 12 cup vinegar, 5 percent acidity (If PH is not 4.6 or lower I would just add to be safe)
• 2 ghost bell peppers (YES 2 only if you want it really HOT)
• 1 jalapeno, minced
• 2 chipotle chiles in adobo, minced
• 6 garlic cloves, minced
• 8 -10 cups diced tomatoes
• 6 ounces tomato paste
• 13 cup sugar

1. Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
2. Fill into hot sterile jars leaving 1/2 inch head space.
3. Being careful not to leave any salsa on the rims.
4. Wipe jar rims with a clean, damp paper towel.
5. Put on lids and screw on metal bands.
6. Process for 10 minutes in a hot water bath.
7. Label and store in a dark place.
8. Use with 1 year.

zucchini, shredded red peppers, onions, fresh basil, fresh cilantro, lime, vinegar, bell peppers, chiles, garlic, tomatoes, tomato paste, sugar

Taken from www.food.com/recipe/2009-summer-salsa-385415 (may not work)