I made my first salsa of the season on August 10th this year... the latest in a long long time, but we had a late start on the tomatoes this year.
10 c grated zucchini
4 chopped onions
2 green peppers, chopped
2 red peppers chopped
1/4 c course salt
4 jalapeno peppers (or hotter!)
Mix these together and let sit all day or overnight. Drain.
5 Tbsp dry mustard
4 cloves garlic, minced (at least)
1 Tbsp cumin
1 Tbsp turmeric
2 Tbsp cayenne pepper
2 c vinegar
1 c brown sugar
5 – 6 c chopped tomatoes
1/2 cup sun-dried tomatoes soaked in boiling water & chopped a bit
2 tins tomato paste
4 chopped hot peppers
Mix all together, then add to above mixture. Bring to boil & simmer 30 – 40 minutes.
When nice and thick, pour into jars & can 30 minutes. (you can add cilantro but I think it tastes like soap, so I don't use it! Apparently loving or hating cilantro is a cultural thing, so I can blame my mother for this one too.)