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Cucurbit Salsa<\/p>\nCucurbit Salsa<\/p>\n
<\/p>\n
2 cups white distilled vinegar<\/p>\n
3 cups water<\/p>\n
1 cup white sugar<\/p>\n
2 T. kosher salt<\/p>\n
1 tsp. black pepper<\/p>\n
1 T. ground cumin<\/p>\n
4 pounds zucchini, summer squash or cucumbers cut into \u00bc-inch dice<\/p>\n
1 pound white or yellow onions, finely diced<\/p>\n
1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced<\/p>\n
1-2 jalape\u00f1o chilis, ribs and seeds removed, finely diced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 cup cilantro, finely chopped<\/p>\n
<\/p>\n
Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5\u201310 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cucurbit Salsa 2 cups white distilled vinegar 3 cups water 1 cup white sugar 2 T. kosher salt 1 tsp. black pepper 1 T. ground cumin 4 pounds zucchini, summer squash or cucumbers cut into \u00bc-inch dice 1 pound white or yellow onions, finely diced 1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced 1-2 jalape\u00f1o chilis, ribs and seeds removed, finely diced 2 cloves garlic, minced 1 cup cilantro, finely chopped Combine all ingredients,…<\/p>\n