We've had lots of peppers this year in our garden, including green peppers, jalapeños, and another type of hot green pepper, the name of which is unknown to me. We've also had some tomatoes and other vegetables and herbs, but it's the peppers that are producing like mad and for which I was looking for new ideas.

Some internet searching led me to the idea of salsa as a way of both preserving and using up excess peppers. I decided upon this recipe to use as my outline, and just wing it as I went along.

First I roasted most of the vegetables on my grill outdoors, which softened them, gave them a different smell and flavor and allowed for the pepper skins to be removed. Things were grilled, cooled, chopped, cooked and seasoned and then it was done.

The cooking of everything once the vegetables were chopped was about 10 minutes in total.

Imagine the best salsa you've ever tasted. This salsa tastes better. The balance of flavors, the heat from different peppers created a salsa that tastes great on its own - not too spicy, but with a good kick of heat - but better with chips or other foods.

This was my first year to make salsa, but because of the great result, I will be making this again and again from now on.

I should note that after making the salsa, I did yard work for about 45 minutes and then took a small rest. It was then that I noticed that my hands were warm - unnaturally so. Many recipes often mention about using gloves when handling hot peppers and this is one of the reasons why. The heat on my hands was not painful, and if this had been winter, would have been greatly enjoyed. Luckily I didn't rub my eyes during this whole process. The heat lasted for hours, but eventually it subsided. The power of Nature is amazing.