Up here on the North Coast, my garden and all the local farms are wrapping up the growing season, and tomatoes, peppers, and onions are all abundant and cheap if you don't grow your own. For the last 4 years I have been making and canning this cooked salsa with black beans and corn. Between Saturday and tonight I laid up 26 pints, it will get us through the year, plus it's a great neighbor gift and take along when being invited. Cooking on the egg has nothing to do with it, so it is OT, but thought I would share the recipe. It is a bit of work chopping everything, but it is amazing salsa, always gets rave reviews.
XLBGE, Small BGE, Homebrew and Guitars