Fermented Salsa

Now that October has arrived we are finally getting our first decent crop of tomatoes. Trust me, it makes no sense to me either, but I'm finally getting to make tomato-based recipes with our own produce.

I originally planned on making a fermented ketchup today, but my lack of a food mill made me go for this easier fermented salsa. Thankfully I also have plenty of jalapenos and habaneros.



Ingredients -

• Whatever tomatoes you have that are ripe (I used a combination of Abraham Lincoln, San Marzano and Gardener's Delight)
• Jalapenos (combination of red and green)
• 2 fermented jalapenos and their juice
  
• 1 Habanero
• 1-2 small onions (I prefer using at least one small red onion)
  
• 2-3 cloves Garlic
• Salt/Pepper
• 2-3 Mexican limes
  

Everything was combined in batches using a food processor, then transferred to jars for fermenting/storage. Amounts in the recipe are fairly vague, partially because it shoudl be made to taste, but mostly because I didn't pay attention. :(

The already fermented jalapenos should help the lacto get a quick hold and add that wonderful tang that comes with it. I'm going to allow this to sit for 2-3 days at room temp, and then test to see if it is ready. Once it is ready it will go to the fridge for longer storage.