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- Oct 12, 2020
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ferment salsa.
Tomatoes, peppers (sweet and chiles), onions, garlic, and celery all grown by us this year. We are attempting some different things this year with what we've been able to grow. Aside from some canned tomatoes, fermented cherry tomatoes, tomato sauce, and dried tomatoes, I wanted to try making a salsa. Based on a recipe I'd seen, I was going to add some lime juice but forgot. I got some advice recently on fermenting that suggests that if you use 3% salt by weight, you shouldn't have anything go bad, so I did bring out the kitchen scale and did some math to determine the correct amount.
These three jars are at three different heat levels. I added three or four Black Hungarian to the base "mild" salsa. After filling that jar, I added a Grandpa's Siberian Home...I tried one earlier to determine how potent they might be and learned these little guys punch above their weight. It was pretty intense. I filled the "medium" jar, then added another GSH for the last "hot" jar. In a few days we should be able to have a taste test.
One challenge with something like a salsa is that you can't rinse the salt off. Most of my ferments so far have been saltier than I'm used to eating. I guess that is a good reason to consume these fermented foods in moderation.
Another tomato preparation we are trying for the first time this year is something we learned at YouTube University. If you dry tomatoes, then turn them into a powder (She Who Must Be Obeyed has been using a small Bullet blender), they store well. You can add a spoon to a soup or stew for some flavour and you can add some water to some tomato powder to turn into a paste, or add more water to make tomato sauce. It's an idea I don't recall hearing before and it seems to be a powerful way to deal with a glut of tomatoes and easily handle them for storage.
Tomatoes, peppers (sweet and chiles), onions, garlic, and celery all grown by us this year. We are attempting some different things this year with what we've been able to grow. Aside from some canned tomatoes, fermented cherry tomatoes, tomato sauce, and dried tomatoes, I wanted to try making a salsa. Based on a recipe I'd seen, I was going to add some lime juice but forgot. I got some advice recently on fermenting that suggests that if you use 3% salt by weight, you shouldn't have anything go bad, so I did bring out the kitchen scale and did some math to determine the correct amount.
These three jars are at three different heat levels. I added three or four Black Hungarian to the base "mild" salsa. After filling that jar, I added a Grandpa's Siberian Home...I tried one earlier to determine how potent they might be and learned these little guys punch above their weight. It was pretty intense. I filled the "medium" jar, then added another GSH for the last "hot" jar. In a few days we should be able to have a taste test.
One challenge with something like a salsa is that you can't rinse the salt off. Most of my ferments so far have been saltier than I'm used to eating. I guess that is a good reason to consume these fermented foods in moderation.
Another tomato preparation we are trying for the first time this year is something we learned at YouTube University. If you dry tomatoes, then turn them into a powder (She Who Must Be Obeyed has been using a small Bullet blender), they store well. You can add a spoon to a soup or stew for some flavour and you can add some water to some tomato powder to turn into a paste, or add more water to make tomato sauce. It's an idea I don't recall hearing before and it seems to be a powerful way to deal with a glut of tomatoes and easily handle them for storage.
cheers for the inspiration mate beauty!
