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):
- 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
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.
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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…
Lindsey @ Homemade Mommy says
It might – I know freezing doesn’t kill the good bugs!
Sara Jacobson Schroeter says
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?
Can you make this without fermenting it? I love salsa but I don’t wanna wait…hehe
Ruth Johanna says
Looking for fermented salsa recipe so long! Look forward to make it! :o)