Interested in an awesome Salsa recipe which you can use Zucchini in ? Many thank to Annelies for this recipe!

Salsa

Mix together and sprinkle with 2 T. coarse salt and let sit overnight in fridge:

5 c. grated zucchini  (not peeled)
1 1/2 c chopped onion
1 3/4 c chopped green pepper

Next day add:

2 Cloves crushed garlic
1 t. garlic powder
1/3 c br sugar or honey
2 – 28 oz cans of tomatoes or 5 c chopped tomatoes
2 – 6 oz cans tomato paste
1 c vinegar mixed with 2T dry mustard,  2 T cornstarch and 1 t black pepper (make a paste of these 3 ingredients before adding to vinegar to prevent clumping)
2 t dry chili peppers

Boil. Simmer 1 – 1 1/2 hours.

Sterilize jars and seal.

Yields about 3 quarts.