It just so happens that two of our friends both hosted taco parties for Halloween. So, I signed up to bring the same thing to both parties: homemade salsas. Inspired by some Peruvian pastes I had found*, I whipped up the following as my offering at both potlucks. While I read variations of these recipes as I researched, the final salsas are my own creation (read "not totally traditional"). I am sharing these in order of spiciness, least to most. These are all best made the day before you plan to serve them as the flavor has time to develop. Salsa Criolla makes 1 to 2 pints Ingredients 4 organic red onions 2 red jalapeno peppers 1 C fresh mint leaves 1/2 C freshly squeezed lime juice, from 3 to 4 limes 1 C apple cider vinegar 2 t freshly ground sea salt 2 t organic granulated sugar 1/2 t freshly ground pepper Procedure Peel onions and slice the onions as thinly as you can. I used a mandolin slicer, but with some well-honed knife s...