Saturday I made another batch of the salsa verde with the tomatillos and various green peppers I bought at this week’s farmer’s market. I had in the back of my mind making the same sort of salsa from red peppers. Red salsas are common but they are all red from tomatoes, at least it seems that way. I bought enough red bells and marconis yesterday to at least give my idea a trial run. I picked up a handful of fresh, bright red cayennes that I thought might work in it. Didn’t decide to go with the hot ones until today when all the others were cut up and ready for the pot.
I followed the same general plan as for the green salsa I linked to above and ended up with just a tad more than two pints. I pressure canned those, and the surplus went into the fridge. Almost afraid to taste it, but I will. Any day now, I promise.