Sauer Salsa Recipe
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From thefermentedchef.com/recipe/sauer-salsa. |
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Ingredients: |
Ingredients: 1 pound jalapeño peppers, sliced/diced (or your choice hot pepper)
1 pound sweet peppers, sliced/diced
2 cups fresh garlic cloves, crushed
2 large sweet onion, sliced thick
1-1½ cup carrot, shredded
1-1½ cup pipinola squash, shredded (peel first if skin is tough)
1½ Tbsp cumin seed or 2 1/4 tsp powder
1½ Tbsp smoked paprika
2 quarts filtered water - non-chlorinated
4 Tbsp Himalayan pink salt
One gallon glass jar, plastic lid, sanitized and rinsed with rice or cider vinegar
Optional: sub or add a large shredded beet
NOTE: avoid using metal as much as possible with ferments. As with all living ferments, only consume small portions at first and build yourself up to eating larger amounts.
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Directions: |
Directions:Rinse veggies gently but well with filtered water - cut out bad spots, but do not peel. Rinse one gallon glass jar, layer in veggies starting with garlic, then carrots, pipinola, peppers and end with sliced onion which assists in holding everything under the brine. Try to leave 1-2 inches of space between the veggies and the top of the jar to allow for bubbles to escape.
Option 1: Tamp down veggies gently and add glass weights to the top to prevent floating.
Option 2: If no glass weights are available, tuck a cabbage leaf over the top of veggies. Option 3: Don't weigh down veggies, but shake or turn jar twice daily to reduce risk of kham yeast forming at the top.
In a separate jar/glass bowl add salt to filtered water and stir until salt is completely dissolved. Pour over veggies in jar. Keep excess liquid in a glass jar to add to ferment as needed. Cover with a lid (screw tightly and open once daily to allow for air exchange, or it could explode) or plastic wrap. Place jar on a plate or bowl to catch any overflowing brine that escapes ferment jar when the magic begins to happen. Place in a warm space (consistent temp, ideally 66⁰-70⁰F) out of direct sunlight, where you can monitor the progress. Bubbles will start forming within first 24-36 hours. Remove floaters for Option 1 and 2. Allow to ferment 1-2 weeks. Ferment activity should decrease, time to blend into a sauce - immersion blender/food processor/blender preferred. Chunky/smooth. Extra liquid can be bottled and used like tabasco. Place in a storage jar and keep in a cool place - shake or stir daily if not refrigerating - however, it can be stored in refrigerator for a very long time. It will slowly continue to ferment in the refrigerator and develop even richer flavors throughout much of the aging process. Use sparingly on everything. |
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Number Of
Servings: |
Number Of
Servings:600 |
Preparation
Time: |
Preparation
Time:2 hours preparation time, 1-2 weeks until ready to eat |
Personal
Notes: |
Personal
Notes: I start getting anxious whenever this sauce starts to run low at home because it's a long wait for the next batch and there aren't many salsas out there that can compare!
Full original recipe and troubleshooting available at thefermentedchef.com/recipe/sauer-salsa.
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