That time of year in central Iowa to start making salsa. My Roma's are ripening pretty fast. The white onions are the size of tennis balls, the garden salsa peppers and green peppers are ready to be picked. I missed my cilantro seeding date so I will have to go out an buy some along with some garlic. I even grew the Dragon's Breath pepper this year.
I've been intrigued by seeing some video of people putting tomato halves on the their gassers and then going back some time later and picking the skins right off. Instead of blanching this year I'm thinking of either the gasser or the DB. The main thing is just trying to get rid of some of the water out of them. Anyone here done this before. It has to be easier than blanching them, plus I don't have to heat the house with the stove in this 94+ heat this week.
