Whoa. This has been a pretty epic house/garden weekend. I started off with a solid to-do list, only to discover yesterday that each thing on the list was really a >1 hr type of activity (i.e. "harvest" = pick winner plants/leaves, reject losers, pull up whole plants, compost, wash, wash, wash). Last year I had what I think was salmonella from unwashed farmers market lettuce, so I am no longer casual about leaf-washing. But the salad spinner is my new favorite invention.
The real purpose of this post is to record a salsa recipe. In anticipation of tomato season I'm hoping to perfect a mix. I'm usually a pico de gallo kind of gal, but for long-term storage, I think boiling will have to do. So today I made two 12 oz jars of this (an amalgam of internet recipes)
Salsa Trial No. 1
9 med. tomatoes (from TJ's) chopped (seeds & middle stay in... I'm lazy)
1.5 chipotle jalapenos (from B & A) minced
1 T brown sugar
1 "garleek" (going to be hard to replicate) chopped
2 t salt
2 t white vinegar
0.5 c cilantro stemmed & washed
juice of 2 limes
zest of 1 lime
0.5 c onions (mini-scallions from the garden) minced
2 t black pepper
2 T cornstarch
0.25 c water
Combine all but last 2 ingredients in a big pot, hand blend till smooth, bring to a boil then simmer for 45 min to cook down. Mix cornstarch & water separately then add to pot. Pour into jars, let cool for a bit on the counter then into the fridge.
Upon first tasting this recipe is okay. Next time definitely needs more onions and a squidge more garlic (N permitting...) and maybe another spice, but I'll have to ask the expert for advice on that.
In other news, I out-planted the corn yesterday. I know it's too early, but it was too huge for the wee peat pots. I think normally it would be okay, but we're supposed to have epic weather this week. So I haven't planted the pumpkins and beans, in case we have to start over. Maybe it wouldn't be so bad to live somewhere with simultaneous warmth and rain, eh?
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