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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fermented Tex Mex Salsa Recipe

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This recipe for Fermented Tex Mex Salsa is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 28-ounce can or 1-1/2 jars organic crushed tomatoes
1/2 to 1 medium yellow onion, quartered
1/2 to 1 bunch fresh cilantro, thick stems cut off
1 to 3 fresh jalepeno peppers, stem end removed
1 lime
2 to 3 cloves garlic
sea salt, to taste
1 tablespoon raw whey or veggie starter culture

Directions:
Directions:
Empty the can of tomatoes into a food processor or blender. Add 1/2 of the onion and cilantro, 1 pepper, juice of half the lime, 2 cloves of garlic, and 1 teaspoon salt. Pulse until combined and to the consistency you like. Take a chip and taste.

This is where you get to customize your salsa to your taste. If you adore cilantro, go ahead and add the rest of the bunch. Maybe your salsa needs more heat, so add another pepper. If it’s too tomato-y, put in in the rest of the onion and another clove of garlic. And always add more salt if needed.

Pulse again until blended.

As soon as you’ve got your salsa tasting delicious, add whey and pulse a couple more times. Transfer to a clean quart-size jar with lid. Leave to ferment on your counter for at least 12 hours, but not more than 24 hours. Burp the jar if necessary halfway through the fermenting time. Store in the fridge. Salsa will keep for 3 to 4 months, but ours is usually devoured in a couple of weeks!

For a smokey Chipotle variation, add 1 teaspoon ground cumin and 1/2 teaspoon ground chipotle powder.

Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
24 hours

 

 

 

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