Conspiracy Day Salsa

1. Made TWO batches of Tomato / Green Chili Salsa (recipe from August 16, 2009) using:
• 25% Burbank Slicers (Heirloom – Green Bin Farm!)

• 25% Brandywine (Heirloom – Green Bin Farm!)

• 50% Beefsteak (approx 5# commercial – Sunflower Market)

• 50% / 50% Jalapeños and Habaneros peppers
Diced tomatoes by hand using fork for stability and “onion dice” technique. Made 9 qts and 4 pints canned plus 1 ¼ pint refrigerated.

2. Made more Evil Oil (see August 21, 2010) from drippings in green chili Ziplocs, added to existing Evil Oil in refrigerator.

Took approx. 5 ½ hours with breaks.