Fermented Salsa

Fermented Salsa...eeew! Right? 

I've been researching about the benefits of fermented food and have become intrigued on the nutritional aspects of eating fermented foods.

I found a very simple and easy recipe for homemade fermented salsa and thought that even this was something that I could try.  I happened to have all the ingredients in my fridge and I figured I wasn't out much if it didn't work.  It took me all but 10 minutes to prepare everything and store it in a cupboard that I frequently get in to...just so I don't forget about it.  Two days later, it looked how it was supposed to (from what I've learned) and I refrigerated it until the next day.  Surprisingly it was pretty good.  The taste is slightly different from fresh salsa, but has a slight zing to it that is almost addicting (for me at least).

With the complexity of the strong flavors of the cilantro and onion, added heat from the peppers, and a unique "zing" from the fermentation process, this salsa would be great as a condiment for many warm weather and cold weather dishes.  I've added it to my tacos and burritos, taco salad, on top of enchiladas, on Mexican rice and it's all been great.  I'm sure it would be great as a topping for chili and casseroles as well.  It is meant to be eaten unheated.

This recipe came from thehealthyhomeeconomist.com.  She focuses on traditional cooking, and has a few more fermented recipes on her site as well.

Fermented Cilantro Salsa (makes 1 quart)

Ingredients
3 medium ripe tomatoes, preferably organic or the equivalent
2 green onions, preferably organic or the equivalent
1 large or 2 small bunches of cilantro, preferably organic or the equivalent
4 cloves garlic, preferably organic or the equivalent
4 serrano peppers, or 4 jalapeño peppers, preferably organic or the equivalent, (optional)
4 tablespoons whey
2 teaspoons coarse unrefined sea salt, Celtic Sea Salt is ideal for this recipe

Instructions
1. Wash all the vegetables thoroughly, and dry them. Chop the tomatoes, green onions, cilantro, and garlic very fine. Place the chopped vegetables in a large glass bowl.
2. If you are using the hot peppers, protect your hands by using disposable gloves. Remove the seeds, unless you really like it hot. Slice the peppers into small circular pieces, and add to the rest of the vegetables. Be sure never to touch your eyes until you wash your hands thoroughly.
3. Add the whey and the salt to the vegetables, and mix well.
4. Pour the mixture into a quart-sized Mason jar. There should be at least one inch of space between the top of the jar and the mixture. It is important that the mixture does not touch the lid.
5. Cover the jar, move to a dark place (I use the inside of a cupboard), and let rest for two days while the fermentation takes place, then refrigerate.

This condiment should last a few weeks in the refrigerator, though, to be honest, we always finish it
within a few days.

An alternative would be to add 1 to 4 teaspoons of bottled hot sauce, preferably thick and organic, after
the fermentation is complete. Stir well. This avoids the problem of handling fresh hot peppers.

My Advice:

She forgot to mention that once the ingredients are in the jar, they really do need to me pushed down to the bottom, allowing the juices to rise to the top and cover the ingredients.   If the juices still don't cover the ingredients, top it off with a little water, leaving at least one inch of space from the top.

Also, I used fresh jalapenos almost completely seeded and it turned out very mild.  I like things a little spicier, but two of my kids struggle with the heat a bit and this temperature was perfect for them.

Any onion will do if you don't have green onions on hand.  I used 1/3 of a white onion diced, and it worked just fine.


Whey - If you don't know where you can get whey, any kind of plain yogurt is your best option.  That clear, yellowish liquid that rises to the top of the unstirred yogurt.  Simply pour it off and use it.  If you don't have the whey rising to the top, you can scoop out a couple tablespoons worth in the middle of the container and let it sit overnight in the refrigerator.  It should fill up with whey. 

Another option is to make yogurt cheese by straining the yogurt in a clean, muslin cloth or several layers of cheesecloth for several hours - overnight.  Either sit the yogurt in a strainer over a bowl or hang the "sack" over a bowl that has been affixed to a cabinet handle.  The whey will collect in the bottom of the bowl and you can use the yogurt cheese for something else (dips, cream based dressing, cream cheese).