Peel the zucchini, then dice or finely grate it. Peel and dice the red onions and garlic.
In a large bowl, combine zucchini, onions, garlic,. Add 2 tablespoons of salt, mix well and let it sit for about three hours.
Wash the chili peppers and chop into small pieces. In a pot, bring the peppers, sugar, and vinegar to a boil.
Now add the remaining ingredients and let everything simmer for 30 minutes. Stir occasionally.
Using an immersion blender, purée until smooth. Continue simmering until the sauce has reduced to your desired thickness.
Taste and season with additional vinegar and spices if needed.
Pour your zucchini ketchup into sterilized jars or bottles.
