cluckk
Well-Known Member
I make a salsa recipe that I think would be appreciated on HBT. It is made with tomatoes that have been fermented with lactobacillus.
Dice about 6 tomatoes
Sprinkle tomatoes with about 1.5 tablespoons of sea salt.
Pack tomatoes into a sanitized crock or large mouth jar and the salt will draw out liquid for a brine. Many get a straight fermentation with this, but I jump start it by dipping a sanitized spoon into my sauerkraut crock and then stirring the tomatoes with the spoon.
Let it sit for about three to five days depending on how acidic you want it.
Once done, place in a food processor:
1 Onion
1 Serano chili with the seeds removed
1 Jalapeno chili with the seeds removed
4-5 cloves of garlic
About a tablespoon of chopped shallots
a handful of celantro
Mince these in the processor
Add the tomatoes and brine, along with chili powder and cumin to taste. You can mince these or simply blend them in depending on whether you want it chunky or not. If needed add a bit of sea salt.
The lacto gives it a nice acidic twang at the end. I made two pints and it didn't last more than two days.
An old friend heard about it and called it mad scientist salsa. I like the name.
Dice about 6 tomatoes
Sprinkle tomatoes with about 1.5 tablespoons of sea salt.
Pack tomatoes into a sanitized crock or large mouth jar and the salt will draw out liquid for a brine. Many get a straight fermentation with this, but I jump start it by dipping a sanitized spoon into my sauerkraut crock and then stirring the tomatoes with the spoon.
Let it sit for about three to five days depending on how acidic you want it.
Once done, place in a food processor:
1 Onion
1 Serano chili with the seeds removed
1 Jalapeno chili with the seeds removed
4-5 cloves of garlic
About a tablespoon of chopped shallots
a handful of celantro
Mince these in the processor
Add the tomatoes and brine, along with chili powder and cumin to taste. You can mince these or simply blend them in depending on whether you want it chunky or not. If needed add a bit of sea salt.
The lacto gives it a nice acidic twang at the end. I made two pints and it didn't last more than two days.
An old friend heard about it and called it mad scientist salsa. I like the name.