First Salsa

Topaz and a young piñon on our morning walk
I’m so grateful that I could make the first batch of salsa with all the vegetables right out of the garden: two small yellow onions, one Jalapeño Tam, one Leutschauer paprika, and one Blot sweet pepper, plus the three pounds of tomatoes featured yesterday. The recipe called for a couple ounces of tomato paste, and I used two frozen tomato paste ice cubes made last summer. A little salt, garlic, cumin, apple cider and white vinegars, and it was done.

I’m grateful for the joy of canning the first batch of salsa this season. I don’t know where I got the recipe, but I think it’s going to be delicious. Everything worked out so perfectly that I didn’t even get a taste: When I scooped the finished product into hot jars there wasn’t a drop left over.

The recipe called for the chopped tomatoes, onions, peppers, and salt to be drained over a bowl for six hours.
After draining, the liquid from the bowl is simmered with two vinegars, tomato paste, and garlic until it thickens a little, five to seven minutes…
…then the vegetables are added and simmered for another 5-7 minutes.
And then the mixture is ladled into hot, sterilized jars and sealed in a hot water bath. Looks like seven perfect seals to me! Normally I put everything on hold as I remove the jars from the bath, so that I can listen for the pops. Tonight I was hosting a meeting at the exact moment the jars were ready, so I cut their time short by a minute and they started popping as soon as I lifted them out. But I dashed around the counter to join the zoom meeting, and couldn’t quite count the gratifying pops as they happened. Yes, gratifying: there is something profoundly satisfying about counting a full set of sealing pops after lifting jars from a canning bath.
I’m grateful to harvest the first leek of the season, and grateful for lots more in the garden bed.

After the meeting I was hungry, and decided to try a quarter recipe of Creamed Leeks and Eggs. It’s intended to be served on thick toast, but I’m trying to cut down on carbs. Ha! Or at least saving them for dessert. And besides, I used the last sourdough sandwich bread yesterday and haven’t baked more yet. So I served it in a bowl. O.M.G. It was so simple, and so delicious!

Leeks simmer in cream, water, salt, and lemon peel slivers until tender, and this mixture is topped with scrambled eggs, parmesan, and black pepper. What a great comfort meal for cooler fall weather.