Re: salsa (was Re: Kimchi)

[Guest guest]

wrote:

>Fermented salsa. I like the sounds of that!

It is almost directly from Sally Fallon's " Nourishing Traditions " .

Basically, pack the following ingredients into a jar / crock / whatever

and let it ferment under weight, as per kraut or kimchi. I generally add

a little kraut or kimchi juice as a starter, but didn't last time and it

fermented just fine anyway.

1 onion, sliced how you like to eat it

3+ cloves of garlic, chopped finely or minced

8-10 tomatoes, diced (peeled if you can be bothered; I can't)

half a bunch of coriander leaf (cilantro for you bods in North America)

salt - I use about 2 teaspoons, YMMV

a little ground pepper

2-4 teaspoons of chopped / minced / dried / whatever chilli

I pack it all into a jar, and lay a water-filled zip-lock bag over it,

then cling-wrap the jar to keep dust and insects out. It ferments in a

few days to a week.

Easy as! And as tasty as you want to make it.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

>Fermented salsa. I like the sounds of that!

>

>Would like to learn more about your salsa recipe

>and technique, if you are willing to share.

>

Here's a set of instructions I made for fun. Not thorough, but

entertaining.

http://www.salvonix.com/HomeProject/salsa.html

Deanna

[Guest guest]

[Deanna] http://www.salvonix.com/HomeProject/salsa.html

[Mike] Nice page! Love that cat photo... When you say use within a

month, I think that's too conservative. As far as I can tell, it

should last as long as kraut, kimchi, etc, which could be years. I

made a really large batch of salsa this past fall that I didn't use up

for about two or three months. I kept it in the fridge.

One thing I can share about salsa is a failure. I thought I was being

elegant when I peeled and chopped up some limes for a batch of salsa

and tossed it in instead of just using the juices. It turned out that

the bitter white part of the limes made the salsa taste bad.

Also, I had some bad luck using coriander. The taste was really too

strong, but maybe I just put too much in. I'm a huge fan of coriander

and use it all the time in sauces, soups, and salads. The amount

didn't seem excessive, but the flavor was pretty bad. Anyone have

similar issues with coriander?

When I say these batches were failures, I mean that they weren't good

enough to serve to guests (who of course I'd want to impress with

amazing homemade real fermented salsa!), but I didn't mind eating them

myself, mixed in salads and stuff.

The best batch of salsa I've made so far was just onions, tomatoes,

fresh hot peppers, minced garlic, freshly roasted and ground cumin

seed, unrefined sea salt, and if I recall correctly I just poured a

little bit of kefir in the jar as a quick and easy trick. It was

ridiculously delicious, largely because I chanced to achieve just the

right level of chili heat for my taste. I think I may have used apple

cider vinegar in another batch. When tomatoes are back in season, I'm

gonna work on mastering salsa recipes and take notes.

Freshly roasting and grinding cumin seed comes *highly* recommended!

[Ross] I pack it all into a jar, and lay a water-filled zip-lock bag over it,

then cling-wrap the jar to keep dust and insects out. It ferments in a

few days to a week.

[Mike] Seems like some unnecessary procedures there. Anytime I've made

salsa I've just dumped everything in a mason jar and put a lid on

without screwing it tight. As far as keeping the top of the ferment

submerged, I've occasionally tightened the lid and shaken the jar to

redistribute the juices, but I think this is unnecessary and something

I'd only do maybe once after a few days if I was in the mood. Seems

like an untight lid would take care of any dust or insect issue.

Mike

SE Pennsylvania

[Guest guest]

Anton wrote:

>... Anytime I've made

>salsa I've just dumped everything in a mason jar and put a lid on

>without screwing it tight.

Works with screw-on lids, but not with clip-downs. I once broke a jar

when the clip-down lid sealed and gripped nicely, without being clipped

down. I now cling-wrap.

As for the zip-lock bag, I actually use water-filled jars most of the

time, but that also might not be necessary for salsa. However, I always

find that some liquid flows over the edge of the jar.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Nice job!

Simple, pretty, appetizing.

Actually talked me into trying salsa again (my first

batch was an abject failure). I used the

" olive oil barrier " that came up here, we'll see

how it goes!

I also made some of those Pounded Fermented Greens!

I added some kimchi spices (red pepper, garlic) and didn't

use the oil though. I'm having a real problem

getting used to the idea of having oil in

a ferment. Though Keeping Food Fresh uses a

similar method (tomatoes in oil). In the

middle of winter though, I'm having a severe

longing for GREENS and this might just be

the ticket.

-- Heidi

Deanna Wagner wrote:

>

> >Fermented salsa. I like the sounds of that!

> >

> >Would like to learn more about your salsa recipe

> >and technique, if you are willing to share.

> >

> Here's a set of instructions I made for fun. Not thorough, but

> entertaining.

>

> http://www.salvonix.com/HomeProject/salsa.html

>

>

> Deanna

[Guest guest]

> [Mike] Nice page! Love that cat photo... When you say use within a

> month, I think that's too conservative. As far as I can tell, it

> should last as long as kraut, kimchi, etc, which could be years. I

> made a really large batch of salsa this past fall that I didn't use

up for about two or three months. I kept it in the fridge.

[Deanna] Isn't Diablo cute? He's such a glutton that we call him

Bubba instead mostly, lol.

You are correct that one month storage is conservative and probably

not indicative of true 'shelf life'. Actually, I think it was an

arbitrary choice. Honestly, salsa never lasts more than two weeks in

this house, no matter how much I make.

[Mike]

> Also, I had some bad luck using coriander. The taste was really too

> strong, but maybe I just put too much in. I'm a huge fan of coriander

> and use it all the time in sauces, soups, and salads. The amount

> didn't seem excessive, but the flavor was pretty bad. Anyone have

> similar issues with coriander?

[Deanna] I haven't had any problems with coriander leaf (aka

cilantro). I add it to kimchi as well sometimes. I find more fresh

herbs mellow with time.

[Mike]

> The best batch of salsa I've made so far was just onions, tomatoes,

> fresh hot peppers, minced garlic, freshly roasted and ground cumin

> seed, unrefined sea salt, and if I recall correctly I just poured a

> little bit of kefir in the jar as a quick and easy trick.

[Deanna] Excellent suggestion of freshly roasted and then ground

cumin. Oh yum, I bet that is so good in salsa! And chutneys too for

that matter.

Deanna in North Texas

[Guest guest]

> Actually talked me into trying salsa again (my first

> batch was an abject failure). I used the

> " olive oil barrier " that came up here, we'll see

> how it goes!

Heidi,

I have never had issue with mold on salsa (but that may be because it

never lasts long). In fact, the only ferments I have had go bad are

fruit or kefir grain ferments. I fill to within half an inch of the

top of the jar usually. If I feel worried about spoilage, I sprinkle

extra salt on top. And I always check them every couple days for the

first week, submrging any floaters. I have no fear of salt myself,

though I don't like too much of it. I have low blood pressure and

sweat my buns off in tae kwon do at least every other day, so no

worries there.

Deanna

[Guest guest]

Well, I just tasted mine and WOW! I know why it doesn't

last more than a couple of weeks! Now that is what I've

always imagined salsa should taste like!

I'll try it without oil next time, see what happens.

-- Heidi

BTW in Keeping Food Fresh, they recommend fermenting

plain ol' tomatoes to keep them over the winter.

Pretty much the same " recipe " , but the claim is that

it makes MUCH better spaghetti sauce.

-- Heidi

> Heidi,

>

> I have never had issue with mold on salsa (but that may be because it

> never lasts long). In fact, the only ferments I have had go bad are

> fruit or kefir grain ferments. I fill to within half an inch of the

> top of the jar usually. If I feel worried about spoilage, I sprinkle

> extra salt on top. And I always check them every couple days for the

> first week, submrging any floaters. I have no fear of salt myself,

> though I don't like too much of it. I have low blood pressure and

> sweat my buns off in tae kwon do at least every other day, so no

> worries there.

>

>

> Deanna

[Guest guest]

>Well, I just tasted mine and WOW! I know why it doesn't

>last more than a couple of weeks! Now that is what I've

>always imagined salsa should taste like!

>

>

It's THAT good, isn't it? Only problem for me is I am stuck on corn

chips to eat it with. Oh, I top it on salad and things, but salsa

always cries out for chips. And I really want to avoid corn and its

many mycotoxins. The thought of dehydrating almond mush crackers is too

time consuming, and raw veggies don't have enough umph to counter the

heat of the salsa I make. We like it hot - DH even tried to grow

habaneros in Minnesota once, hee hee. Any suggestions?

>BTW in Keeping Food Fresh, they recommend fermenting

>plain ol' tomatoes to keep them over the winter.

>Pretty much the same " recipe " , but the claim is that

>it makes MUCH better spaghetti sauce.

>

What a great idea. And heck, you could ferment a spaghetti sauce to be

eaten in the heat of summer - raw! (Always a concern for me in Hell

designate come July or sooner) Oh yum; garlic, basil, peppers, onions,

tomatoes, mushrooms (?), olives ready to top pasta, carpaccio, veggies,

you name it. With all the microbial goodness intact.

Deanna

[Guest guest]

Deanna Wagner wrote:

>

> >

> It's THAT good, isn't it? Only problem for me is I am stuck on corn

> chips to eat it with. Oh, I top it on salad and things, but salsa

> always cries out for chips. And I really want to avoid corn and its

> many mycotoxins. The thought of dehydrating almond mush crackers is too

> time consuming, and raw veggies don't have enough umph to counter the

> heat of the salsa I make. We like it hot - DH even tried to grow

> habaneros in Minnesota once, hee hee. Any suggestions?

Um, well, I just eat it on tacos. Which are made from tortillas. Maybe

the soak in lime inhibits the mycotoxins (hopeful grin ...). I don't

get along with most chips, though I still indulge sometimes.

-- Heidi

[Guest guest]

Heidi wrote:

>BTW in Keeping Food Fresh, they recommend fermenting

>plain ol' tomatoes to keep them over the winter.

>Pretty much the same " recipe " , but the claim is that

>it makes MUCH better spaghetti sauce.

It also makes a great topping for rice, especially on a hot night. SWMBO

says so, thus it must be true

Also, a nice way to add tomatoes, spices and coriander to a soup or stew

when in a hurry.

--

Ross McKay, Toronto, NSW Australia

" There is more to life than simply increasing its speed. " - Mahatma Gandhi

[Guest guest]

Deanna Wagner wrote:

>>Well, I just tasted mine and WOW! I know why it doesn't

>>last more than a couple of weeks! Now that is what I've

>>always imagined salsa should taste like!

>>

>>

>>

>>

>It's THAT good, isn't it? Only problem for me is I am stuck on corn

>chips to eat it with. Oh, I top it on salad and things, but salsa

>always cries out for chips. And I really want to avoid corn and its

>many mycotoxins. The thought of dehydrating almond mush crackers is too

>time consuming, and raw veggies don't have enough umph to counter the

>heat of the salsa I make. We like it hot - DH even tried to grow

>habaneros in Minnesota once, hee hee. Any suggestions?

>

>

>

Shoestring french fries?

--s

[Guest guest]

You could make your own from whole wheat tortillas.

Cut them into chip sizes and lay out on a baking sheet.

10 minutes or so at 350-425 should crisp 'em up nicely.

-

>

> It's THAT good, isn't it? Only problem for me is I am stuck on corn

> chips to eat it with. Oh, I top it on salad and things, but salsa

> always cries out for chips. And I really want to avoid corn and its

> many mycotoxins. The thought of dehydrating almond mush crackers is

too

> time consuming, and raw veggies don't have enough umph to counter

the

> heat of the salsa I make. We like it hot - DH even tried to grow

> habaneros in Minnesota once, hee hee. Any suggestions?