Thursday, June 18, 2009

Lacto-Fermented Salsa

Lacto-Fermented Salsa

5 -6 large tomatoes
2 -3 serrano peppers
1 clove garlic
¼ of an onion
½ cup finely chopped cilantro
½ teaspoon sea salt
Jalapeno pepper (optional)
3 Tablespoons whey
Lemon juice of ½ a lemon

Optional – Cooked salsa has a different taste than raw salsa. Grilling the peppers changes the taste of the peppers especially. This step is optional. You may choose to grill some of the peppers and not others.

Place tomatoes, peppers, garlic and onion on cookie sheet. Place under broiler. Broil until toasted. The garlic and onion should be removed first. Next, remove the tomatoes. The skin will split open. Lastly, remove the peppers after turning several times to toast all sides. Place the tomatoes and peppers in a plastic zipper bag until ready to use. This will help steam them and helps in removing the skin.

Finely chop garlic and onion, or blend in food processor or blend with motor and pestle.

Remove peel of tomatoes and peppers. If you have sensitive skin you may have to use gloves. Remove as much peel as possible. (If desired seed tomatoes and peppers.) Grind these with the garlic and onion.

If you are using any fresh peppers, remove seeds and finely chop or grind. Add cilantro. This can be ground or left chopped. Season salsa with salt, whey and lemon juice.

Stir well. Let sit out about 8 – 24 hours.

Fermented salsa has beneficial bacteria, enzymes, and is contains nutrients that are more easily digested than non fermented foods. This salsa can last for months when refrigerated.

After learning about cultured foods I spoke with my grandmother about this. She told me that her mother always left the salsa out overnight. She said that it allowed all the flavors to come together improving the taste of the salsa.

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