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fermenting Fermented Salsa Sauce

Codester

Codester

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
 
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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.
 
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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?
 
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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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