I took a bunch of tomatoes, chopped them up with a half red onion, 2 jalapeños, few cloves of garlic and a bunch of cilantro. Mixed that with salt and sealed that all in a vacuum sealed bag and let it sit for three days.
I then threw it in the food processor with some fresh cilantro, lime juice and toasted cumin. Came out better than expected. Family loved it.
by travbickle9
4 Comments
Absolutely gorgeous
The colour is so pretty
Wow, now that right there is very very interesting; fermented salsa. I lack one thing and that’s the vacuum sealer.
You should leave the garlic out in this scenario. Clostridium botulinum (whose toxin is called Botulism), grows under anaerobic conditions (without oxygen). I’m guessing to ferment you left it out of refrigeration too? The ideal conditions for botulism formation.
Cilantro is also especially “dirty” when it comes to bacteria. When packing anaerobically, all.of the veg should be thoroughly washed using a sanitizer like bleach, or an acid like vinegar to reduce the number of microbes.
Source: I’m in the food industry and my company makes fresh, refrigerated salsas. My job there is to ensure people don’t get sick…