Fermented Salsa

So here's the best salsa on the planet.And my first recipe, YAY!

Fermented Salsa

Ingredients

·         Chili peppers (1-2 serranos or 1 jalapeno, depending on how hot you like it)

**The perfect spiciness to me although not *Paleo* is 5 of the Dorot Chopped Chili cubes (frozen) - they have soybean oil :-(

·         4 Roma Tomatoes

·         1 Sweet Onion (or White Onion)

·         3-4 Garlic Cloves

·         3 Limes

·         1 Tbs. Sea Salt (I prefer coarse for this)

·         2 Tbs. liquid whey (you can also use 1 additional Tbs. salt instead of this)

·         1 large bunch cilantro

Directions

1.         Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Place in the food processor and process until smooth.

2.         Peel and quarter the onion, and place in food processor. Peel and crush garlic, and place in food processor. Process until smooth.

3.         Juice the 3 limes and add all the juice to the food processor. Add the sea salt and whey (if using), and process.

4.         Rinse cilantro, and cut off the ends. Break up with your hands and place in the food processor, and process until smooth.

*NOTE* You can also add all the ingredients to the processor, and pulse to your desired consistency, if you like your salsa chunky. Personally, I like mine smoooooth.

5.         Transfer salsa to quart size mason jars. Leave at least an inch of space at the top of the jar, for gasses.

6.         Keep the salsa at room temperature for 3-4 days, depending on ambient temperature.  I find 3 days is about perfect in around 75 degree weather, while in the winter (keeping the jars near a radiator) it took about 5 days to get the right flavor. Transfer the salsa to the fridge, and it will keep for months.  Don’t be afraid to give it a try after a couple days, if it still tastes like fresh tomatoes, let it sit another day. It’s trial and error, but it’s damn good!

 

This recipe is also good doubled (or tripled), just be mindful of how big you food processor is!

Recipe is adapted from:  http://www.cheeseslave.com/lacto-fermented-salsa/

 

Peace y'all