Here begins my quest for a fire roasted salsa to can using home grown tomatoes. From The Washington Post who based it on a recipe from SpiceLines.com. The article suggests this spicy, smoky, black-flecked salsa tastes like the much-loved version at La Fogata restaurant in San Antonio. The article states the recipe doubles easily & can be refrigerated in an airtight container for up to a week. As the recipe has no oil, I plan to work it using different peppers (serrano, fish, habanero, Jamaican hot chocolate, congo trinidad) & can the tastiest. Anticipate this will be tried on the grill with some nice Rio Grande & San Marzano maters to chunk up the lil cherries as well - especially if I have leftover heat from using the fire for another purpose. Anticipate adding green (cilantro, green pepper, green onion) at the time of serving as these don't process so well.