There's a wide range of how everyone likes their salsa.
I like it spicy hot, but some like it mild.....Some like it chunky, and others like it smooth and saucy.
While I have never met a salsa I actually disliked,I've adapted this recipe to my personal taste and preference from one found in Nourishing Traditions. ( a great reference for fermenting foods of all types)
Anyones favorite salsa recipe using fresh ingredients,could be adapted to a fermented salsa very easily.
(even those using grilled and/or smoked ingredients).
This "medium heat" recipe has a light,sweet & sour fresh taste,with a chunky/crunchy texture,and a significant yet complimentary cilantro flavor.
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Make sure to remove tomato skins(hot water bath)before dicing.
I use organic dried fruit w/o preservatives purchased from a local health food co-op.
It serves as a food source for the "good bacteria", and adds a subtle-mellow sweetness
that contrasts well with the tartness of the tomatillo's and lime juice in the end product.
And then finally,after 48 hours of patience.....its time to slow down the fermenting process.
(My taste test got way out of control....)
The salsa will continue to ferment(much more slowly) for about another week to 10 days.
So it will retain some of the "fizzy-ness" during that time.
When serving,I like to mix in a couple TBS of a "saucy" style of a store bought brand(Pace)that helps it stick to the chip.
As you can see,this recipe makes about 3 quarts. Refrigerated,the shelf life is 6 to 8 weeks, but normally my inventory is depleted after about a month.
I like it spicy hot, but some like it mild.....Some like it chunky, and others like it smooth and saucy.
While I have never met a salsa I actually disliked,I've adapted this recipe to my personal taste and preference from one found in Nourishing Traditions. ( a great reference for fermenting foods of all types)
Anyones favorite salsa recipe using fresh ingredients,could be adapted to a fermented salsa very easily.
(even those using grilled and/or smoked ingredients).
This "medium heat" recipe has a light,sweet & sour fresh taste,with a chunky/crunchy texture,and a significant yet complimentary cilantro flavor.
Make sure to remove tomato skins(hot water bath)before dicing.
I use organic dried fruit w/o preservatives purchased from a local health food co-op.
It serves as a food source for the "good bacteria", and adds a subtle-mellow sweetness
that contrasts well with the tartness of the tomatillo's and lime juice in the end product.
And then finally,after 48 hours of patience.....its time to slow down the fermenting process.
(My taste test got way out of control....)
The salsa will continue to ferment(much more slowly) for about another week to 10 days.
So it will retain some of the "fizzy-ness" during that time.
When serving,I like to mix in a couple TBS of a "saucy" style of a store bought brand(Pace)that helps it stick to the chip.
As you can see,this recipe makes about 3 quarts. Refrigerated,the shelf life is 6 to 8 weeks, but normally my inventory is depleted after about a month.
