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
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.
6 comments:
What kind of kick does fermented salsa give? Better than homemade beer?
Well, I've never actually had fermented salsa, but I can't imagine it would have more kick than a nice strong homebrew. :)
Sounds delicious and I bet you are going to enjoy this later on in the winter, on a cold night, it will be sure to make you toasty.
Rosey
You can have my Thai Hot and NuMex Joe E. Parker peppers, if you'd like. My stomach ain't what it used to be.
Thanks for posting that recipe - I might actually try it. I've never made homemade salsa but have always wanted to (it's so much better than store bought!!) I might even have enough tomatoes in my garden (at the moment I have some cherries and romas :)
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