Carrot Salsa

-Aubrey

2 quarts tomatoes
6 medium onions
10 jalapeno peppers with seeds (we used 8 without seeds 2 with seeds)
1 cup vinegar
1 green pepper
3 carrots
1 red pepper
3 teaspoon canning salt
1 teaspoon garlic

Chop tomatoes, onions, jalapenos, green pepper and carrots. Mix all ingredients in large kettle and boil uncovered for 60-90 minutes. Put in jar and seal or freeze.

Use more or less jalapenos with seeds for how hot you want it. The longer it is frozen or canned the hotter it gets.