As promised, here is my delicious & nutritious homemade, fermented salsa recipe.
INGREDIENTS:
- 4 tomatoes, peeled, cored & seeded
- 1 medium onion
- 1 green pepper, seeded
- 1 red pepper, seeded
- 1 jalapeno pepper, with varying amounts of seeds (depending on "heat" desired)
- 1 Tbsp sea salt
- juice of two lemons
- fresh cilantro leaves
- approx. 1/4 cup water
- 1 quart-sized or 2 pint-sized canning jars with lids
- Dice everything: tomatoes, peppers & onion
- Mince cilantro leaves
- In a big bowl, mix chopped veggies with cilantro leaves, salt and lemon juice
- Let it stand for a few minutes
- Stir for a few minutes, smooshing veggies into bottom of bowl as you go.
- Pour into canning jar(s).
- Add enough water so that juices are above veggies in jar - leaving around two inches between salsa & top of jar.
- Let it ferment at room temperature for roughly two days.
- Transfer to cold storage.
ALTERNATIVES:
- Try tomatillos instead of (or in addition to) tomatoes
- Try different kinds and combination of peppers
- Try roasting peppers first
- Add black beans
- Add corn
- Add garlic and/or other spices
- Try limes instead of lemons
2 comments:
i think i'm going to add lime... definitely excited to try this weekend
i wondered why you have to peel the tomatoes first, please explain- or can you just slice and use?thanks- cheyenne, by the way this sounds alot like me and my world, i too am looking at the body ecology , but i have done every other diet in the entire world, if you want some good reads, try the 80/10/10 by dr douglas graham also on vegsource or foodnsport, and this talks about candida, and how fat is the culprit, also thebloodtype is intresting that is in the body ecology! i know i cannot do brassica family, cultured or not, just keep goin mom, i have 5 kids and my hubby doesnt understand any of this sooo, God bless you-cheyenne i just opened my blog and after writing a long blog, i erased it!!
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