Erik & Kathy Black’s “MOST AWESOME FRESH SALSA RECIPE EVER!!!”

Ma J,
You asked for the coveted, ancient, secret "SALSA" recipe - passed through my family for generations of hardworking salsa farmers. It is the only recipe known to win instant taste bud delight from distinguished salsa-taste testers. Moreover, it is fresher than the salsa that they serve at Chevy's, so maybe they should slap Chevy's face...
Enough of my silliness, here is the Salsa - happy chip dipping!

1 - large (32 oz) can of crushed tomatoes
1 - 8 oz can of diced tomatoes
1 can of green chilies
1 ripe tomato, diced
1/2 RED onion, diced (red gives it great flavor)
1/2 fresh green bell pepper, diced
3 hot yellow peppers, diced (you could add more if you want it extra spicy)
dash of Tabasco sauce
1 T - chili powder
1 tsp - cumin
dash of garlic salt
1 tsp salt, optional
1/3 bunch of fresh cilantro, diced
1 ripe avocado, diced

Directions:
Find a suitable (large) mixing bowl and pour cans of crush tomato, diced tomato and green chilies into bowl. Dice Red Onion, Green Pepper, Tomato and hot yellow pepper and mix in the bowel. Add chili powder, cumin, garlic salt and salt with dash of Tabasco and mix well. Add optional cilantro and Avocado. Taste test with a chip. Serve chilled.
Note: this is chunky salsa, so you may want to put it through a food processor

Erik & Matt’s Awesome Blackberry Pie (Kathy Black’s Recipe)

Mix together:
3 or 4 C. handpicked Oregon blackberries
1 C. white sugar
1/3 C. flour
1 t. cinnamon
Rub flour on face.
Pour berry mixture into:
unbaked pie shell.
Dab fruit mixture with
2 T. butter.
Put top crust on pie.
Bake 350 degrees for 40 minutes.
Makes one pie.

Kathy Black’s Pumpkin Pie

Combine:
2 eggs, beaten
1 16 oz. can pumpkin
½ C. brown sugar
½ C. white sugar
½ t. salt
1 t. cinnamon
½ t. ginger
¼ t. ground cloves
1 C. evaporated milk

Pour into unbaked pie shell.
Bake 15 minutes at 425.
And 45 minutes at 350.
Makes one pie.

Kathy Black’s Chile Verde that Erik makes & Scott loves!

Put in crock pot:
1 pork roast (shoulder)
Top with:
1 chopped onion
1 can green chilies
Cook on low for 11 hours.
Drain fat and shred with fork.
Add and cook 1more hour
1 16 oz. can tomatillo sauce
Serve with: flour tortillas, white rice, black beans, fresh salsa, cilantro, sour cream and lime juice.