This salsa when I first tried it in 1998, became my gateway drug to the possibilities of peppers, peppers, peppers. These days you'll find me in the farmer's market in the summer blindly purchasing as many varieties as possible to mix and match into recipes. This recipe taught me how to quick roast and peel peppers, the idea to have some raw and some roasted to have a mix of textures, playing with color, etc. I am now pretty well known for my concoctions and get requests all of the time from friends and family for my secret. And it all started with this one. Thanks Cooking Light!