Roasted Peach Salsa

I do have to say, this really started with Sara J.  yes, if you're reading this sara, i'm still making this salsa.  :D
this is a rehash from last year's post (http://ride-camera-rock.blogspot.com/2011/09/summer-that-waspart-ii.html)...with a correction...

                      

Roasted Peach Salsa (the correct version)..

30ish pounds of bruised tomatoes

5ish pounds of peaches

10 ish bell peppers

20 ish jalapeños

5 ish onions

salt

lime juice or vinegar

cilantro, chopped 

chop tomatoes, peaches, bell peppers in half (with skins on).  deseed (or not, depending on you're heat tolerance) the jalapenos and chop in half. put tomatoes, bell peppers and half the jalapeños on a roasting sheet.  chop the onions in quarters and toss in olive oil, put in roasting dish.  then roast everything, the onions below the other sheet, until the tomatoes, peppers, and peaches are kinda blacken.

put everything in a large pot (including the unroasted jalapenos). blend with immersion blender to desired consistency.  add chopped cilantro.  salt and vinegar to taste.

this year, the rough recipe yielded me 12 quarts.  for some reason the heat level wasn't there.  i think i may have to pickle some jalapeno peppers to add to the salsa later.

oh well....there is always the next batch (or the next year!)