Salsa With Zucchini With a Hint of Lime

Ingredients

• 3  pepperoncini peppers yellow hot
• 3  pepperoncini peppers yellow hot
• 4  chipotles in adobo minced
• 1 tablespoon cumin 
• 1 tablespoon parsley dried
• 1 tablespoon cilantro leaves fresh minced
• 6  garlic clove minced
• 1 teaspoon pepper black
• 1  scotch bonnet peppers minced
• 1  scotch bonnet peppers minced
• 1  juice of lime 
• 0.3 cup brown sugar light
• 0.3 cup brown sugar light
• 2 servings olive oil 
• 1  and orange peppers diced
• 1 tablespoon oregano dried
• 1  bell pepper diced red
• 0.5 teaspoon salt 
• 4 cups onion diced sweet
• 12 ounces tomato paste 
• 8 cups tomatoes diced peeled
• 1.5 cups vinegar 5%
• 6 cups zucchini shredded

Equipment

• bowl
• paper towels
• pot
• sieve

Directions

1. Place tomatoes in a strainer over a bowl to catch all the juices.Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid.
2. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
3. Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.Process for 10 minutes in a hot water bath.Label and store in a dark place. Use with 1 year.