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.
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condiment Salsa
- Thread starter Fireeater86
- Start date
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.
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.
Thank you! It looks like he only ferments for 2 days. I was thinking about going 30 like I do with my hot sauce.
I've fermented salsa before, it comes out good. I'd stick to 2 days, 3 tops. With that much tomato and not processing it afterwords, it would get fizzy and unpleasant in the mouth. Tomatoes are fruits after all.
I used this recipe and it was fantastic. I would cut back on the cumin though and add fresh sweat corn if your produce has it. http://www.cookinggodsway.com/lacto-fermented-roasted-tomato-salsa/
I used this recipe and it was fantastic. I would cut back on the cumin though and add fresh sweat corn if your produce has it. http://www.cookinggodsway.com/lacto-fermented-roasted-tomato-salsa/
laynlow said:
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.