We love fermented foods, why not salsa
Ingredients
8-12 Roma tomatoes, chopped
4-6 Jalapeno, seeded and chopped
1 medium onion, chopped
6 cloves of garlic
1 bunch cilantro, destemmed and chopped
juice from 1/2 lemon
2% salt by weight
Add everything to the food processor and pulse. Weigh the vegetable amount in grams. Add 2% Kosher Coarse Salt, also in grams. Add all the ingredients to a 1/2 gallon mason jar and stir. Add a glass weight, using an airlock lid for fermentation. Check daily after 3 days until day 5 for desired fermentation level. Day 5 refrigerate the fermented salsa. It is good in the refrigerator for 3 months.
No comments:
Post a Comment