This year I grew a new hot pepper I hadn't tried before, an Italian import called "Baccio Di Satana" or, Satan's Kiss. Grew real nice, thick walled and tasty-hot! Did real well this year, along with another Italian pepper, a Sheepnose (forget the name) and the usual Jalapenos and Cayennes. What else to do? Smoke 'em and make salsa! Here they are after an hour over oak... After a couple three hours at 225F, I chopped them up, put them in a quart mason jar with a tooth or two of garlic, a quarter cup of brown sugar and filled it with apple cider vinegar to steep- At the time, Fire It Up sent me a bag of chipotles just 'cause he's a great guy, so in to steep they went as well... All this was back at the end of August. They've been steeping in the back of the fridge for 6, 7 weeks now? Time to make some salsa. Stopped by the store on the way home today, and here's most of the goods. Lots more of the needed spices are in the cupboard, but we'll cover that later. The big bowl of chili peppers are what I got off the bushes this afternoon... since we're in for a freeze tonight, they're going to used in this recipe. The plan is to make Satan's Salsa tomorrow morning and cold pack it in pints, with a pressure canning at the end. I'll keep you all posted with ingredients and procedures. Thanks for looking, and hope you'll stop by tomorrow too.