Zucchini Salsa - cooking recipe

Ingredients

10 cups tomatoes, peeled and coarsely chopped (I use a combination of beefsteak, roma, and yellow tomatoes)
8 cups grated zucchini (with skin on)
4 cups chopped onions
2 cups green peppers
4 yellow banana peppers, chopped
3 jalapenos (add more if you like it hotter)
5 tablespoons salt
1 tablespoon cumin
1 1/2 cups vinegar
1 tablespoon garlic powder
1 cup brown sugar
2 teaspoons dry mustard
4 dashes Tabasco sauce
1 teaspoon turmeric
1 tablespoon crushed red pepper flakes
1 teaspoon white pepper (cayenne pepper can be used instead if you like it hotter)
1 teaspoon black pepper
2 (6 ounce) cans tomato paste
2 tablespoons cornstarch

Preparation

Mix all of the ingredients in a large pan.
Bring to a slow boil.
Simmer for 30 minutes.
Fill canning jars and place lids on.
Salsa can be processed in a hot water bath for 30 minutes or if you have a pressure canner, process at 5lbs of pressure for 5 minutes.