I don't make salsa often. When I do, its usually summer and I need to use up an abundance of tomatoes. I generally dont use any recipe, I just chop tomatoes, onions, garlic, cilantro and chilis. Unfortunately, I didn't stagger my cilantro growing properly and all the mature plants have long been used up and all I have growing are tiny little slow growing sprouts. So, no cilantro. A little bit of acidity is really good at bringing out all the flavors, much like salt. Fresh salsa often gets lime juice and canned usually gets a little vinegar. I thought that making my salsa and then treating it like kim chi would be an interesting way to add that acidity. I put my salsa in a quart mason jar and let it sit out for 3 days, stirring twice a day. It was so good! There was lots of skins, which annoys me in salsa, because I used so many cherry tomatoes and after days of stirring and breaking them up they separated from the fruits. It was really tasty though. Also, I think we are growing yellow jalapeno? Who knew? One plant has chilies that fade to yellow and then get brighter and brighter yellow and never show any signs of a red blush. I didnt realize such a thing even existed...
|after sittimg for a day|
|all stirred back in|
Raw Fermented Salsa
~ 3C chopped tomatoes, tossed w/ salt and left in a strainer while chopping other veg
1/2 onion, diced
1/2 green pepper, diced
garlic clove, minced
2 yellow jalapeno, minced
1 Tbl brine from raw cumin beet pickles
Set a strainer over a bowl. Chop tomatoes and put in strainer. Salt heavily and stir a few times while preparing other ingredients. I was able to draw out about 5 oz of liquid from the tomatoes. This greatly improved the texture of the finished salsa. Combine all ingredients in a quart mason jar and stir with a chopstick. Put a lid on lightly, it doesnt need to be air tight. Stir every 12 hours until it starts to smell slightly sour. For me this only took 3 days in the low 80s. I expected it to be quick because everything was chopped small or was a soft tomato. Really good. Im going to make more before summer is over....