Lacto-fermented Salsa !
learn about the benefits and risks of making fermented foods and proceed at your
own risk to the best tasting salsa in Texas.
Choose your ingredients first. I didn't have cilantro this time
but used the following in the exact amount of one gallon total volume:
garlic, red onion, tomatoes, tomatillos, jalapenos, habaneros, sweet red
and yellow bell pepper, 2 tablespoons sea salt and 1/4 cup kimchi juice.
The most time-consuming part of making the best salsa you've ever had is
chopping the ingredients. Mince the garlic and habaneros, finely
chop the rest of the goodies. Place them in a large container as
Watch out for diving cats! Diablo kitty wanted to get a closer
look at the food preparation, so he jumped out of his sweet gum
tree. He loves food.
Add the salt and kimchi juice (if you have a batch, or use the juice
from any compatible ferment you might have on hand). See
Diablo? He decided it was too hot for his liking.
Pack the salsa into mason jars. You can see by the 10-12 tomatoes,
several peppers and all that I needed 2 half-gallon sized jars. It
fit perfect, except for the stuff I slopped over, woops.
Now, don't seal these jars while they sit out on the kitchen
counter from 1-4 days fermenting. Store them on plates in case
juice flows out with the carbon dioxide the lacto-bacteria
produce. That's why sealing the jars now would be a bad
idea. These jars can explode if enough pressure builds. So
just let the lids sit without clamping. After sitting out, wipe
them off, seal them and refrigerate, letting the jars burp the first
couple days. Eat now and up to one month after making.