I'm looking for a salsa recipe for canning (I have a pressure canner, so I am not worried about acidity).
I want to model it after a salsa I had in a Mexican restaurant 10 years ago (no idea what the restaurant was called). But the salsa was thin, spicy, and was made with blackened tomatoes, and maybe peppers.
I could probably whip something up - fire up the charcoal grill with some wood chunks, roast/smoke the tomatoes, the peppers, and then mix in a bunch of vegetables...
But I was hoping someone had a recipe or some guidelines.