I just tried my salsa and it is actually good! I am pleasantly surprised and will now add this to my recipe book. I have never made homemade salsa before so this is exciting.

Happy fermenting everyone!

First Batch made.... Fingers crossed

Today was D day. I Started my project Yay!

I have included pictures of the process of making my first batch below, took about an hour to make due to a lot of chopping/mincing. :)

And here is the finished product two lovely jars of salsa. I will let them sit out on the counter for three days to let them ferment and then taste test and refrigerate.

Bought the ingredients :)

Today I (Finally, after recovering from the flu) got all my ingredients to make my fermented salsa wish me luck!

Pics soon to follow- I promise!

SPICY FERMENTED Summer salsa

I am from Texas so naturally I like spicy things and Mexican food is a staple where I come from and that includes one of my favs... Salsa! The same bacteria and yeasts that give kraut and kimchi their distinctive flavor also give this salsa a bright and tangy note. It’s lively on the taste buds without being too sour or too salty.

Fermented salsa undergoes the same process of lacto-fermentation as sauerkraut. Simply by letting your salsa sit out for a few days, you’ll encourage all kinds of beneficial bacteria in the mix, creating a powerful probiotic.  

SPICY FERMENTED SALSA
Makes 1 quart

Ingredients

1 1/2 pounds tomatoes, diced
1/2 red onion, diced
1/2  to 1 jalapeño pepper, minced (since some jalapeños are hotter than others, I recommend a taste test before putting the whole thing in there)
1/2 serrano pepper, minced
5 cloves garlic, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon pickling salt or sea salt
Juice from 1 lime
Extra-virgin olive oil

My family and I are looking forward to tasting the results of this project and getting a little taste of home in the process. Can't wait to share it with everyone, fingers crossed!