Sweet Smokey Zucchini Salsa
by Penny Walton

10 C peeled shredded zucchini
2 large onions, shredded
2 green peppers, chopped or shredded
2 red peppers, chopped or shredded
1/4 C pickling salt
1 T dry mustard
1 T garlic powder
1 T cumin
2/3 T red chili powder
1 T Liquid Smoke
2 C white vinegar
3/4 C brown sugar
1/2 C cilantro, chopped
3 to 5 jalapeno peppers, chopped
1 tsp black pepper
7 C chopped ripe tomatoes, leave skins on
1 1/4 T cornstarch
1-12 oz can tomato paste

DAY ONE:  Combine the first five ingredients in a large mixing bowl.  Mix well and let stand overnight in the refrigerator.

DAY TWO:  Rinse and drain the zucchini and onion mixture well. Put into a large pot with all other ingredients.  Bring to a boil; simmer for 15 minutes.  Pour mixture into hot jars and process 15 minutes in a boiling water bath canner.

Makes about 10 pints