Fermented salsa, so good I could eat it as a meal! 😋 Although, the next batch is getting more heat, this one is pretty mild, even though I added several jalapeños with their seeds. I wonder if the fermentation process tames the heat?
by MsChif
Salsa
3 Comments
Most of the ingredients are from my garden. Tomatoes, jalapeños, bell peppers, hot banana peppers, onions from the garden. Salt, garlic, cilantro and whey are store bought.
In my experience of making Kimchi, a fermented cabbage with Korean chili flakes and other ingredients, the fermentation process brings out heat. When I make kimchi it is normally semi-mild until it ferments for a few weeks. Then the spice builds.
Bell peppers in salsa?