Ingredients
30 cups peeled, shredded zucchini
12 small onions, shredded (or 6 large onions)
6 green bell peppers, chopped or shredded
6 red bell peppers, chopped or shredded
3/4 cup pickling salt
3 tablespoons dry mustard
3 tablespoons garlic powder
3 tablespoons ground cumin
2 tablespoons red chili powder
3 tablespoons liquid smoke
6 cups white vinegar with at least 5% acidity
2 1/4 cups brown sugar
2 cups fresh cilantro, chopped
10 to 15 jalapeño peppers, chopped
3 teaspoons ground black pepper
15 to 20 cups ripe tomatoes, chopped with skins on
3 to 4 tablespoons cornstarch
3 cans (12 ounces each) tomato paste
Instructions
see continuation on next page
