Are you ready to Salsa?

The early tomatoes are starting to ripen in the polytunnels and the salsa beats are starting to conga.  These juicy red delights mean one thing to me……Fermented salsa!!

This one addition brightens up so many plates, from the simplest scrambled egg to the craziest taco you can create. At this time or year, if there is no salsa on the go, meal time is at a loss.

The already winning combination of raw ingredients makes it the perfect starter ferment. For the greatest skeptics who crosses your kitchen.  The salsa recipe is more than ingredients.  It is a cultural tradition which has taken shape over many generations.

I have yet to meet someone who finds this ferments a ‘challenge’ in the same way that sauerkraut and kimchi seem to present.  This is real food, not entertainment, although your tastebuds might disagree!

We are in the Era of microbiome and our microbiomes need help. We need to actively put some probiotic goodness in to our unique ecosystem. The facts are there, the scientists agree, probiotic fermented foods are a necessary part of the diet which needs reintroduction to our plate, quick tempo!

Food is information that speaks to your body, this recipe says mambo baby!

Fermented Salsa

What you will need to make 1 Litre:

8–10 (800g)ripe tomatoes, roughly chopped
2 red or green peppers, roughly chopped 1 medium onion, roughly chopped
1–2 garlic cloves, minced
juice of 1 lime
handful of fresh coriander, chopped
2 tsp fine sea salt (add more if needed)         1/2 tsp cumin seeds
1/2 tsp freshly ground black pepper
pinch of smoked paprika

CHeCK out my Book

How to make:

1 This is an easy one. Simply mix together all the ingredients in a bowl, then pack it into a clean 1-litre jar, making sure you leave 2.5cm of headspace at the top of the jar.

2 Close the lid and allow to ferment for at least 3 days at room temperature. Salsas have always been one of the more lively ferments and it makes a lot of noise. As the carbon dioxide escapes it brings some of that lovely juice with it, so place it on a dish to collect the juice and open the jar with care

3 Once it’s ready, transfer to the fridge. It will keep for at least 6 months once opened.