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condiment Salsa

So I think I have this ferminting hot sauce thing down and got an idea to ferment a salsa. You know the typical tomatoe, cilantro, onion, garlic, peppers, salsa that you eat with tortilla chips? I don't think I have ever seen or heard of a fermented salsa, maybe there is a good reason for that? Any one ever try it? Did it turn out good? Is there any ingredients I should avoid in a ferment? Can I treat it just like a " hot sauce?" Can I use the same ferment time of a month or longer? Any help would be greatly appreciated.
 
I'd imagine that just about any type of salsa would be a "refrigerate after opening" type of item (?)

Like everything else though, I'm sure there might be some exceptions to the rule
 
laynlow said:
i'll leave this here:
 
http://thehotpepper.com/topic/18811-fermented-salsa-habanero-manzano-jalapeno/
 
A great guy who knows his stuff.  I haven't seen him posting lately though.  I need to try this soon myself.
 
Chilimonsta was one of the OG fermenters around here (along w Rocketman) and I learned a lot from both.  Forever in their debt.  :)
 
Someone else said to let this run for only 2-3 days, and I second the motion.  Any longer and everything starts getting soft and the mouthfeel of the salsa is not desirable. 
 
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