Taco Salsa

My Friend, Suzette makes the best salsa EVER! I can't even describe it, it's soo good. Anyway, I finally weaseled the recipe out of her. We all covet it during the winter months when our gardens are little brown sticks and fresh salsa is just a dream.:) This is super easy to can in quart or pint jars so you'll enjoy it all year long.

Taco Salsa (by Suzett's Mother in Law) *Makes 4-5 Pints
Note: You can easily double this recipe, just cook in a very large pot

10 Large Tomatoes (Blanched and chopped)
½ Cup Jalapenos (diced)
1 Small Carrot (Shredded)
½ cups Green Chili (chopped) fresh or frozen ok
1 Large Onion (chopped)
1 ½ TBLS Pickling Salt (uniodized)
¼ tsp Black Pepper
1 TBLS Garlic Salt
5-7 Chili Tepin Seeds (crushed)

· Place all ingredients into a large pot and simmer for 1-1 ½ hours stirring occasionally (until desired thickness).
· Use hand blender to mash even more if you like it less chunky
· Pour into clean, hot jars.Wipe tops of rings and process in steam canner for 15 minutes.

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