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Fermented Salsa Sauce


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#1 Codester

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Posted 30 October 2016 - 02:19 PM

So I've got a great salsa recipe that I have been wanting to experiment with fermenting, and I have some super hot peppers expected to arrive tomorrow.

I was curious how a few of the ingredients would do fermenting. I will make this final ferment into a sauce after 30-90 days.

 

This would be my list of ingredients:

Stewed Tomatoes

lime

honey

red onion

bell pepper

cilantro

jalapeno

4-6 super hots

garlic

cumin

oregano

corn

salt

 

The questionable items to me are the stewed tomatoes, corn, honey, lime and cilantro. I am tempted to run the ferment, minus those ingredients, and then to possibly add them when I go to cook the final sauce.

 

Any words of wisdom is much appreciated! This will be my 4th ferment attempt


Edited by Codester, 30 October 2016 - 02:22 PM.

PexPeppers: and yeah, thats a bit nuts that half your cherry popper is gone


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#2 Codester

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Posted 30 October 2016 - 02:28 PM

I will also be making a non-fermented salsa sauce to be able to compare the differences


PexPeppers: and yeah, thats a bit nuts that half your cherry popper is gone


#3 ShowMeDaSauce

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Posted 30 October 2016 - 02:36 PM

Honey may not be the best choice for lacto fermentation but it should work. It has antibacterial properties. I would save the lime for last. Add it at bottling time when the sauce it still hot but not boiling. Im not really sure how corn will react in a lacto fermentation. I guess it would work. I dont see why not.



#4 Masher

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Posted 30 October 2016 - 02:57 PM

I googled lacto fermented corn....lots of recipes and info

#5 Codester

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Posted 01 November 2016 - 06:08 PM

Ok, I'm about to make a batch. I decided I'll ferment all ingredients except for the lime and honey.

 

My biggest consideration right now is weather I should use Fresh Tomatoes or Canned Stewed Tomatoes like in my salsa recipe. I'm concerned that the Canned Stewed Tomatoes might not ferment like the fresh ones would. And I don't want the sauce to end up with too much liquid from using the fresh tomatoes. What is all of your experience fermenting tomatoes? good idea? bad idea?


PexPeppers: and yeah, thats a bit nuts that half your cherry popper is gone


#6 Masher

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Posted 01 November 2016 - 06:20 PM

Never fermented tomatoes but plenty of sauces and salsas.

You can pre chop add a little salt and let them drain in a colander a couple hrs, or deseed and depulp using outer firmer flesh, or cut in half and roast em.

I don't see any reason though not to use them chopped whole...assuming you will use a food mill at the end to deseed final product.




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