It’s fermented salsa time! I have been using this recipe for years now and it is the BEST! As soon as my favorite farm market has tomatoes (@Hinterland Growers), I make my first batch of the season… and then I make sure there’s some in my fridge the all.summer.long. I’ll have it with any meal – with eggs for breakfast, with chicken and veg, on salad, on all.the.things! Husband prefers it fresh rather than fermented, but I love it! I hope you do too.
I dice everything by hand, but you could probably throw things in the food processor too.
The recipe:
8 roma tomatoes, diced
1 large (or 2 small) red onions, diced
1 sweet pepper, diced (I usually use green, but I had an orange on hand this time)
1 jalapeño pepper, diced very small! (or more depending on the heat you want)
1 bunch of cilantro (leaves only, chopped)
Juice of 2 limes
1 Tbsp sea salt
Mix it all up, put it in a jar, leave it on the counter to ferment for 24-48 hours. Then put a lid on it and throw it in the fridge.
Jalapeno’s can very quite a bit in their amount of heat. You know they’re ripe when they’ve started to develop some lines on their skin. Most jalapenos found in our grocery stores are shiny and smooth – a sign that they’ve been picked before they are fully mature. Under-ripe jalapenos tend to be more mild. To check the amount of heat once you’ve brought one home, first taste a little sliver of the “meat” of the jalapeno (the green part). If it’s not too hot, try the rib (the white-ish part), if it’s not too hot, try the seeds! The seeds are the hottest, so include or exclude according to your heat preference.
Enjoy!
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