It is a little bitter so if anyone knows if that’s dangerous please let me know. And if not, how to counteract it.
Recipe:
Pretty much what you see in the first picture.
The tomatoes are homegrown from my parents. Last batch so the colour range was pretty great 🙂
I think it was like 2 jalapeños, maybe 4-6 “red chillies” idk what type because they don’t write it out at my store. All deseeded because I have made one too many burning salsas and I didn’t know how it would affect the fermentation.
One bellpepper.
I think two shallots.
And not included in the prep-image, garlic ofc. I guess somewhere between 6 and 10 cloves.
I waighed the jar, filled it with ingredients, and wheighted again. Then added 2.5% salt. Then covered with a plastic bag with 2.5%saltwater. Let stand for 9 days and then measured the pH with pH-paper. It was about 3.5 so should be more than enough to be aafe I think. Blended, added one lime and put in the fridge.
/Edit: I was thinking making a small batch of grilled salsa and topping up this one with could maybe solve the bitterness. And overall create a good marriage of flavours 🙂
Thank you for comming to my TedTalk.
Delphik
Onions/shallots tend to not ferment well.
They won’t ferment on their own at all, and when I’ve tried fermenting them together with krauts or other things, they’ve really spoiled the flavor.
I might try pickling the onions and then mixing them back into everything else, when the fermentation is complete.
Otherwise everything looks amazing.
Merkilo
Same and same
kerpenen
I made one a while ago. Ended up mixing it 50-50 with regular salsa to keep the flavor more traditional.
4 Comments
It is a little bitter so if anyone knows if that’s dangerous please let me know. And if not, how to counteract it.
Recipe:
Pretty much what you see in the first picture.
The tomatoes are homegrown from my parents. Last batch so the colour range was pretty great 🙂
I think it was like 2 jalapeños, maybe 4-6 “red chillies” idk what type because they don’t write it out at my store. All deseeded because I have made one too many burning salsas and I didn’t know how it would affect the fermentation.
One bellpepper.
I think two shallots.
And not included in the prep-image, garlic ofc. I guess somewhere between 6 and 10 cloves.
I waighed the jar, filled it with ingredients, and wheighted again. Then added 2.5% salt. Then covered with a plastic bag with 2.5%saltwater. Let stand for 9 days and then measured the pH with pH-paper. It was about 3.5 so should be more than enough to be aafe I think. Blended, added one lime and put in the fridge.
/Edit:
I was thinking making a small batch of grilled salsa and topping up this one with could maybe solve the bitterness. And overall create a good marriage of flavours 🙂
Thank you for comming to my TedTalk.
Onions/shallots tend to not ferment well.
They won’t ferment on their own at all, and when I’ve tried fermenting them together with krauts or other things, they’ve really spoiled the flavor.
I might try pickling the onions and then mixing them back into everything else, when the fermentation is complete.
Otherwise everything looks amazing.
Same and same
I made one a while ago. Ended up mixing it 50-50 with regular salsa to keep the flavor more traditional.