2009 Summer Salsa

Ingredients

• 6 cups shredded zucchini
• 4 cups shredded red peppers
• 4 cups shredded onions
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1 lime, juice and zest of
• 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
• 1/3 cup sugar

Directions

1. 1

   Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.

2. 2

   Fill into hot sterile jars leaving 1/2 inch head space.

3. 3

   Being careful not to leave any salsa on the rims.

4. 4

   Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.

5. 5

   Process for 10 minutes in a hot water bath.

6. 6

   Label and store in a dark place. Use with 1 year.