Fermented Salsa

Real Food Meal Plans

Tired of Takeout? YOU can cook real food simply and easily with meal plans! Meal planning has now been revolutionized! Customizable 'real food plans' couldn't be any EASIER! Try these REAL FOOD meal plans today!


Print Friendly

salsa

I can’t believe I am about to publish a salsa recipe in December but you all asked for it! I picked up my CSA (a box of veggies we get weekly from a local farm – Johnson’s Backyard Garden) box today and there were so many peppers! It has been unseasonably warm here in Central Texas this year and we are getting peppers and tomatoes while also getting broccoli and cabbage and winter greens. It is a very strange but also awesome time of year!

I am busy planning for a Hanukkah dinner party we are having this weekend and I needed to cross so many things off my list. I was pretty disappointed when I went to the grocery store today and couldn’t find any organic cranberries. I was supposed to make more of my spicy fermented cranberry relish for the party this weekend. I wasn’t even motivated to do anything this afternoon but there is something about picking up a fresh box of produce that gets the wheels turning. I ended up throwing those peppers right into a hot oven to roast while I was prepping my potato latkes! Oh the irony – I guess we will be having fermented salsa this weekend with our latkes instead of fermented cranberry relish!

Here is the recipe (and I seriously just made this up using what ingredients I had on hand):

Ingredients

  • 20 or so assorted peppers (Anaheim, jalapenos, bell peppers and some I couldn’t even identify)
  • 1 large onion
  • 3 fresh garlic cloves
  • 4 fermented garlic cloves (replace with fresh if you haven’t made my fermented garlic recipe and it doesn’t happen to be sitting in the fridge wink wink!)
  • 4 tomatoes
  • 1 large bunch of fresh cilantro (I got this from my herb garden)
  • 1 Tbsp salt (not iodized – high mineral)
  • ¼ cup juice from previous batch of sauerkraut (I also threw in some of the pickled garlic juice) or sub with whey

Directions

Roast the peppers in the oven at 450 degrees until they blister and slightly burn – about 20 minutes. When done, cut off the stems and throw the rest in a food processor with all of the rest of the ingredients. Process everything until it is the consistency you like it. Throw into your fermenting jars (or use a mason jar covered with a coffee filter) and ferment in your pantry or on the counter for about 2-3 days.

This post is featured on Monday Mania

OilyAngels_ecourse banner
Print Friendly

Survival245x320Want more inspiration on how to avoid toxins and make your own beauty products EASILY?

If you want to learn my beauty essentials, you should grab a copy of my latest ebook, Homemade Mommy Beauty Essentials. Get 35 DIY Beauty recipes that you can use everyday and learn all about how to use and care for your essential oils!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Some links on this site are affiliate links, including Amazon.com affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Homemade Mommy will receive a small commission. This helps cover some of the costs for this site. We appreciate your support! Disclaimer

The following two tabs change content below.
I am a very busy real food mama! When I am not taking care of my 5 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I finds the time for homemade cooking because eating this way has truly changed my family’s life. Ditching processed food has helped us all to heal from a number of ailments including asthma, allergies, recurrent sinus infections and ADHD. I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

Latest posts by Lindsey Gremont (see all)

11 Responses to Fermented Salsa

  1. Lauren says:

    I feel the same way about the contents of our CSA box — so crazy! And the tomatoes in my garden are having a field day right along with the chard and kale. Crazytown.

    I am definitely going to try this out. Do you think frozen whey would work? I have some I froze from cheesemaking a month or so ago and I haven’t yet come up with a use for it…

  2. I didn’t realize I could use purchased (but properly fermented) sauerkraut as a starter to ferment foods. Do you have any general guidance on doing this?

  3. […] – For my guacamole I keep it very simple. I mix together avocados with my fermented salsa and a little lime […]

  4. […] Garnish: fresh cilantro, salsa […]

  5. Stephanie says:

    Can you make this without fermenting it? I love salsa but I don’t wanna wait…hehe

  6. Ruth Johanna says:

    Looking for fermented salsa recipe so long! Look forward to make it! :o)

  7. […] Habanero Hot Sauce by Homemade Mommy Fermented Salsa by Homemade Mommy How to Make Kimchi by Real Food Outlaws 30 Second Lacto-Fermented Salsa by […]

  8. […] Guacamole with fermented salsa […]

Posts may contain affiliate links, including Amazon.com affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Homemade Mommy will receive a small commission. This helps cover some of the costs for this site. We appreciate your support! Disclaimer

Copyright © 2013 All Rights Reserved   |   Homemade Mommy