Our 1st fall color journey of the season
if you click on the view images button you’ll see better pictures then the slide show presents,for some reason the slide show makes them look almost animated.

Fall is creeping in as the weather turns colder
While not the best year for gardening we still are enjoying
many natural organic goodies besides the mexican yellow tomato salad above
we are busy with the production of salsa.
Many moons ago while deep into my first career I hired a Sous-chef who had done a five year stretch in the Oklahoma Federal prison. Apparently, he had help run things around the kitchen there and I figured if he could get along there he could get along anywhere.
Now besides giving me this recipe he passed along a story.
A great many of the helpers in the kitchen had never cooked a thing in there life besides maybe some meth. When a newbie came in, they usually started by cutting up things or prepping food that was to be prepared. One of the almost daily jobs was the making of this salsa. Now special delight was taken assigning this job too the new help, special instruction was always given upon washing ones hands before cutting up the salsa ingredients. However, instruction to wash hands after the chopping of the ingredients purposely omitted. Wagers between individuals on which would take place first were placed in advance, on which would come first for the newbie, Rubbing his eyes or a trip to the urinal.

Oklahoma federal prison salsa

Six medium tomatoes
4 cloves of garlic
10 jalapeño peppers
10 dried red chili peppers
1 11oz can chipotle peppers
1 cup of cilantro
2 medium red onions
1 green bell pepper

5 tbs cumin
3 tbs chili powder
2 tsp salt
2 tbs sugar
4 Tbs Lime juice

chop all until it is desired texture using an old-fashioned knife and cutting board.
Mix all everything well and then stir in dry seasonings and lime juice.
Adapted from recipe used in Oklahoma federal prison (original recipe was for 3 gallons)