Smoky Corn, Tomato, and Zucchini Salsa:
Prepare as directed, except omit jalapeño chile peppers and add 2 cups chopped zucchini, 2 cups fresh corn kernels, and 1/4 cup finely chopped canned chipotle peppers in adobo sauce to the pot with the Anaheim peppers in Step 3. Makes 6 pints.Nutrition per Serving (40 1/4-cup servings): same as above except 36 calories, 8 g carbohydrate, 16% Vitamin A, 66% Vitamin C, 117 mg sodium
*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
