Ingredients
5 cups shredded zucchini (about 5 medium)4 medium tomatoes, peeled, seeded and chopped2 medium onions, chopped2 medium green peppers, chopped1 small sweet red pepper, chopped1/2 cup packed brown sugar1 jalapeno pepper, seeded and finely chopped1 cup white vinegar1 can (8 ounces) tomato sauce2 tablespoons tomato paste3 garlic cloves, minced3 teaspoons ground mustard2-1/4 teaspoons salt3/4 teaspoon crushed red pepper flakes1/2 teaspoon garlic powder1/2 teaspoon each ground cumin, nutmeg and turmeric1/2 teaspoon pepper
Preparation
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
