I have heard that salsa is the new ketchup. That would certainly be true in our house. We eat way more salsa than ketchup. I avoid ketchup,while others in my household are fans. Still, salsa trumps for most everyone as their favorite condiment. We especially appreciate fresh salsa but hardly ever make it as it seems so perishable even with our frequent usage. Hearing from Sarah about a fermented salsa piqued my interest as it promised to stay fresh much longer. The ingredient list was simple and readily available at our local market.
- 2 large sweet onions
- 6-8 medium tomatoes ( I used “on the vine” supermarket variety but farmer’s market tomatoes would definitely be worth finding…)
- 2 large red peppers (my preference over green–you could use any kind you like)
- One bunch green onions (added because I omitted the next ingredient–we don’t use garlic despite it’s health benefits. Sorry.)
- 3 big cloves of garlic (optional)
- 6 jalapenos or to taste (seeded)
- One bunch of cilantro
- Juice of three limes
- 1/2 cup whey (drain good quality plain yogurt over coffee liners or paper towels in a strainer placed over a bowl overnight–one quart of yogurt makes a full cup of whey)
- One small can tomato sauce (optional)
- 2 Tablespoons of salt
Makes a little less than 3 quarts.Just replacing the green peppers the recipe called for with red is a good start but roasting them is even better. Slice the peppers into strips and pierce the skin. Place on a broiler pan prepared with vegetable oil spray. Using a toaster oven makes it easy. It took about 15 minutes for the peppers to turn out like this~
I cheat with the onions and use my food processor, careful to not overload the blade so I won’t get onion paste but nicely minced onion.
It takes several small batches to process the onions. Next up, jalapenos.
It’s a good idea to wear gloves when handling peppers.
Sliced and seeds removed, they are ready for the same treatment as the red peppers.
While the peppers are cooling, it is time to finely slice the green onion.
A salad spinner works wonderfully to dry the cilantro after washing.
Supermarket tomatoes do photograph lovely, don’t you think??
Chopping tomatoes with gloved hands isn’t quite as easy as not wearing them but we’re still going to be handling those peppers…….
Juice the limes.
Process the peppers and add everything to the bowl. Sprinkle with salt.
As lovely as it is all mixed together…..
I felt it could use a little more “sauce”–in goes a small can of tomato sauce
Success–a delicious, fresh flavor that keeps very well!