It's the perfect salsa for your pantry with a bit of sweetness paired with heat
The first step is the longest. Grate the zucchini. You can cover the zucchini with pickling salt and let sit in the refrigerator overnight or several hours to dry out moisture. You can skip this step; I often do, and simply let the mixture to boil longer to remove more of the liquid.
The next day or a few hours later, drain and rinse the zucchini well.
Dice up the onions, tomatoes, and peppers. Remember you can adjust the heat of this recipe by adding or reducing peppers.
Put the grated zucchini, tomatoes, onions, and peppers into a large stock pot. Turn it in on medium-high heat.
Add the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar, and vinegar. Bring up to a boil.
Once boiling, bring down the heat to medium and let the mixture cook for 45 minutes to an hour, depending on how much liquid is in the tomatoes. You might have to cook for longer if the tomatoes are watery.
Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Don't forget to wipe down the rims before adding the lids and rings.
Process in a water bath canner for 15 minutes (pints) or 20 minutes (quarts).