September’s full moon, known as the corn moon, brought the opportunity for SLPS to use some of the peppers overflowing from the Society garden and make homemade salsa. So many peppers were available, the salsa was pureed in the blender and cooked in a large stock pot. The salsa making took place on Sunday, September 18, 2016. The canning took about 30 minutes for the jars. The salsa contains onions, salt, lemon juice, garlic, tomatillos, green, brandywine, zebra, and beefcake tomatoes. Jalapeno, shishito, anaheim, serrano, bell, lemon drop, Caribbean, Tabasco, and habenero peppers were added, giving the salsa the right kick! The salsa has been named “backyard kitchen salsa”.
September 2016 Full Corn Moon, salsa making- peppers, Sunday, September 18, 2016, Salt Lake City, UT
September 2016 Full Corn Moon, salsa making- blended salsa, Sunday, September 18, 2016, Salt Lake City, UT
September 2016 Full Corn Moon, salsa making- canned salsa, Sunday, September 18, 2016, Salt Lake City, UT
Salt Lake Pagan Society 
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