Minnesota - Salsa and Sentence Padding

Please don't try to bleach your own flour. I was joking.

Here in Minnesota, sentiments, among other things, are well padded.
One easy way to cushion what you mean
is to use prefix and suffix words.
Now, some words HAVE prefixes or suffixes.
I am not talking about those words.
These words ARE the prefixes or suffixes.
They are the prefixes or suffixes of the sentence subject.
A common example might be "So, are you still OK over there, then?" In that sentence, there are four prefix words (if you consider the subject to be given), and three suffix words.
The ubiquitous "Sure, pretty good" is the correct answer to that question, with the inflection weighted just slightly onto the word "good." That sentence has either two prefix words OR two suffix words, take your pick.
These and those (above) are two great prefix or suffix words, and when combined with the suffix or prefix word "ones" can stand alone as an understated sentiment. You might even be able to fit them all twice in the same sentence for a total of six, but I'm not sure.

With no segue, I need to move right into the "holiday season." October is my cue to begin making gifts in dribbles. I enjoy squirreling these gifts away until mid December. I always seem to hide the list of giftees in a different spot than the gifts and can not find the list. So I mentally re-distribute each and every item, and dole them out a brand new way. No, those are not prefix words. They are something else. I think they are emotive words. I will let you know for sure next week. Which reminds me - the most expensive color is purple, for those of you who may be regular readers.

Gift project of the week: Mystery Salsa.
Canned tomatoes are on sale. They are perfect for this project, and cut the prep time way back. Green peppers have been on sale all year, it seems like. (three suffix words).

Here is my favorite recipe.
1 15 oz can chopped tomatoes
1 green pepper, seeded and chopped
1 medium yellow onion chopped
1/4 cup cider vinegar
1 jalapeno, or other pepper, chopped*
1 TBS sugar*
1/2 tsp ground cumin

You can double this recipe.

*I use different heat and or sugar sources for this recipe each time. 
In the past, any improvisation happened inadvertently, but this year I will hone the skill.
You try it too. Here is an opportunity to get creative. Stay focused on flavors and the all-important JAR LABEL. Imagine a catchy label such as Tupelo Honey and Serrano Salsa or Minnesota Mystery-Maple Salsa. Or Trehalose and Fire Ant Salsa. Just kidding. About the fire ants. We don't have them in Minnesota.

I do have Mystery peppers this year. They are so crazy hot! They were supposed to be non-spicy Anaheim eat-them-off-the-bush type, and I took a big bite right out in the garden. About halfway through the thought "this pepper has a sweet, yet pungent fruitiness that warms the tongue" I suddenly had to spit the whole bite right across the pepper plants and onto the green bean patch.

Whatever you choose for your sugar and heat, simmer everything together 45 minutes. Ladle boiling hot into hot, sterilized jars, cover with canning lids the way you always do, and process for 15 minutes. THAT was a whole slew of suffix words. Lots of padding!
And the innuendo of the words is staggering. Or maybe that is just the heat of the mystery peppers.

Make the jars pretty after everything has cooled off. Put it all in a box for later.