We've had quite a few peppers...sadly, I think we have a soil born fungus, either fusarium wilt or vermicello (sp?) wilt. Our maters came on strong, but the yield was low and now the plants are starting to die out. I had some dirt brought in this year because I expanded our raised garden, I think the fungus came with the new dirt...damn it. Luckily, some good friends of ours have a farm and they said their maters are doing great, so I'll be buying a couple of bushels from them.
I don't really have a recipe per se. I just use whatever we have on hand. I like roma tomatoes, although they aren't that flavorful, they're meaty. Jalapenos, red or white onion, garlic, cayenne or Tabasco peppers, banana peppers and poblano peppers. It really depends upon which ones are ripe at the time. Briefly blanch the maters so they can be skinned easily. Food process the garlic, onion and peppers, then add the skinned tomatoes. I add them last cause I like chunkier salsa. Before I chop them, I'll add some salt, black pepper, cumin, brown sugar and lime juice. Process them a few pulses to mix in all the spices, and sample the mix, add more spices if needed. Sometimes I'll add a dash of cinnamon or ginger for some variety. If I've been grilling, I'll roast some peppers, again, just for a change of pace. I don't normally precook my salsa, I just do a cold pack and process them for 30 minutes in a water bath canner.
We grew a couple of tomatilla plants this year, I'm really looking forward to tomatilla salsa...If only they'd ripen up.
Heck, we're practically neighbors then. I'm just South of Olathe.