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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 28 |
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âI received this recipe through a friend at a weight loss group. I make at least 8 batches every year. It's truly a hit with family and friends!â âCheryl Jacobsen of Warburg, Alberta Ingredients:
5 cups shredded zucchini (about 5 medium) |
4 medium tomatoes, peeled, seeded and chopped |
2 medium onions, chopped |
2 medium green peppers, chopped |
1 small sweet red pepper, chopped |
1/2 cup packed brown sugar |
1 jalapeno pepper, seeded and finely chopped |
1 cup white vinegar |
1 can (8 ounces) tomato sauce |
2 tablespoons tomato paste |
3 garlic cloves, minced |
3 teaspoons ground mustard |
2-1/4 teaspoons salt |
3/4 teaspoon crushed red pepper flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon each ground cumin, nutmeg and turmeric |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
2. Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Yield: 7 cups.
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