Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 Thanks Deanna; Looks soooooo good, I will make for sure. Debbie > Okay, I never actually follow recipes, but it is quite simple to do a fermented salsa. The idea comes from _Nourishing Traditions_, by Sally Fallon. It may be similar. You can have salsa verde by subbing tomatillos and scallions for the tomatoes and red onion, respectively. > > Makes about 2 quarts > > 10-12 tomatoes (or 15-20 tomatillos), chopped > 5-8 jalepenos, minced > 1 habanero, minced > 2 cloves garlic, minced > 1/2 red onion (or one bunch scallions), minced > handful of cilantro chopped > 1 tablespoon salt > 1/4 cup of either kimchi juice or whey, or one other tablespoon salt (I use kimchi juice) > > Mix it all up, place in a jar or two, let ferment for a day or two on the counter, and refrigerate (if anything remains to refrigerate . > > > Deanna > > > > Quote Link to comment Share on other sites More sharing options...
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