Pineapple-Zucchini Salsa

When you live in a small town, it can be difficult to get a gluten-free salsa.  So I often make my own salsa.  I like that I know exactly what ingredients are in it!  Plus, it tastes better than any purchased salsa.  I use it in chili, tortilla casserole and with just plain nachos.  It is convenient to make in late summer, when there are numerous garden zucchini and tomatoes available.

Ingredients

• 4 cups chopped onion
• 8 cups grated zucchini (if they are really large zucchinis, scoop the seeds out).  I use the food processor with the grater attachment.
• 2-398 ml cans of crushed pineapple
• 1/2 cup agave or honey 
• 2-796ml cans of diced tomatoes (or fresh chopped tomatoes)
• 2-156ml cans of pure tomato paste
• 1 1/2 cups pickling vinegar
• 2 tbsp arrowroot starch or cornstarch
• 2 red peppers, diced
• 1 green pepper, diced
• 3 jalapeños, diced (with seeds to make it hotter)
• 1 tbsp crushed red pepper flakes
• 2 tsp dried mustard
• 6 dashes Tabasco sauce
• 1 tsp black pepper
• 1/4 cup salt
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp tumeric
• 1 tbsp cumin

Directions

Mix all of the ingredients in a large soup pot.  Separate into two large pots to make cooking easier (so batches do not burn).  Bring to a slow boil.  Turn down, stir and simmer for 30 minutes.  

Meanwhile, rinse about 6 large jars in the dishwasher so they are hot later when filling them. Put the lids in a pan of boiling water right before filling the jars.  Fill canning jars and place the lids on.  I store them in my extra refrigerator.  Use within about 6-8 weeks.  

If you do not have room in your refrigerator, then the salsa can be processed in a hot water bath for 10 minutes in a canner (the water should be about 1 inch above the jars).  I usually use smaller jars if I am going to process the salsa in a canner.  Let cool on a towel on the counter.  Store in a cool place.  *If processed in a canner (and made in December), this salsa makes a wonderful Christmas gift!