Some like it hot, some like it mild, but we all like it.

Some liked it hot, mild, fruity, pureed, medium but we all liked it. Thank you Terri for leading us in making fresh roasted garden salsa. Here is a recap and recipe of the event.

9 cups of tomatoes, blanched (boiled until skin pops -approx. 30 sec), skinned, and diced.

9 peppers diced (3-green, 3-red, 3-yellow)

3 garlic cloves minced

2 large onions chopped

12 oz can of tomato paste

salt-n-pepper

1/4 c vinegar

Chop, mix and put in large pot on stove. Bring to boil. Reduce heat and let simmer for 1 hour. Add whatever you like, hot peppers, fruit, herbs, etc. Puree produce instead of chopping for a thinner consistency.

Canning:

Put jars in a pan. Put in oven preheated to 200 degrees for about 10 minutes. Boil lids in water on stove for 5 minutes. Remove 1 jar, fill jar with salsa to the bottom of the rim. Remove 1 lid, put lid on jar, screw on rim over lid. Flip upside down. PLEASE HAVE HOT PADS READY TO PROTECT HANDS. After 2 minutes, flip jar right side up. Leave still for 24 hours. You will know it sealed if the center of lid pulls down tight. If it can pop up and down, eat it or redo process. I vote to eat it. Salsa is for more than chips: top on eggs, burgers, or fish!