I was given an exclusive invite to this year's Shut Up & Dip It's big salsa making day. This is how it went down:
Who= 3 people
What= 60 jars of Shut Up & Dip It in varying degrees of heat
When= A Packer football Sunday...8+hours
Why= Because 100lbs of tomatoes, 75+ peppers, a big bag of onions and various secret ingredients were begging to be reincarnated into a salsa which seems to have some heat behind it this year
Where= A small kitchen and one oven...hoping for bigger digs next year
How Much Beer= Todd got this day confused with a beer drinking contest and probably polished off a 12pk by himself....somehow he can make salsa and double-fist Bud Light:)
