Zucchini Salsa

October 06, 2008

5 C shredded zucchini
4 tomatoes, chopped and drained
2 onions, minced
2 green peppers, minced
1 red pepper, minced
½ C brown sugar
1 jalapeno pepper, seeded and minced
1 C white vinegar
8 oz tomato sauce   
2 T tomato paste   
3 garlic cloves, minced  
1 T ground mustard  
2 ¼ t salt    
¾ t crushed red pepper flakes
½ t garlic powder, cumin, turmeric, pepper, and a dash nutmeg.

Combine all of the ingredients in a big sauce pan.  Bring to a boil, reduce to a simmer, and cook uncovered for 40-50 min, stirring occasionally.  Cool to room temperature.  Cover and refrigerate until well chilled.

Brought to you by the Latigo Guest Ranch.

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