Thursday, August 1, 2013

Easy Lacto-Fermented Salsa

Salsa making season is upon us! Here's my favorite recipe (love the great probiotics - not to mention the fact that you can make as much or as little as you like!) 

Lacto-Fermented Salsa
1 quart chopped tomatoes
1/2 cup chopped onion
2 Tbsp snipped fresh chives (dried spices work fine, too)
2 tsp minced garlic
2 chopped jalapeno peppers
1/4 tsp oregano
1/4 tsp cilantro (use more if using fresh)
1 Tbsp sea salt
Mix all together and fill desired jars, leaving 1-inch head space. (If you have whey on hand, it helps to put about 1/4 cup on the top of each jar, to kick-start the lacto-fermentation. Or you can sprinkle the sea salt over the top of the salsa in the jar rather than mixing it in - this can help prevent mold forming on the top of your mixture.) Cover tightly and leave at room temperature for 3 days, "burping" the jar regularly to release pressure. After three days, move the jars to a refrigerator or cool cellar for long-term storage.

(For an even stronger dose of probiotics, you can use a heremes jar and ferment it in a cupboard for 4 weeks (read the Saurkraut Survivor post for more information). After that time, transfer to the refrigerator.) 

3 comments:

  1. Ruth, I made this and am waiting to eat. I am freaked out that it's going to spoil. LOL! I have 2 more days to wait!!

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  2. Go Rachel! That's great! It's hard to get used to the idea of leaving food out of the fridge to make it BETTER! But your gut bacteria will thank you. :)
    One of the big name fermented food eaters, Sandor Katz, even eats ferments after he scrapes a layer of mold off of them (which is a bit much for me!) so don't be too afraid!

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  3. So we ate it and oh my my, it was delicious! Thank you for the good recipe.

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