Saturday, October 4, 2008

Tomato Harvest: Salsa!


5 quarts of salsa fermenting on my counter top!

Oh the wonder and versatility of the tomato.

4 comments:

  1. Thanks! I can't wait for a fiesta to break it out and taste it.

    I've made it before and was quite pleased...again, Nourishing Traditions!

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  2. How long does the salsa last? Does it taste anything like the fermented berry preserves from NT's?

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  3. Tracey,

    It depends on whether salsa is a fermented vegetable (keeps many months - 6+), or a fermented fruit (keeps 2 months). Sadly, my last jar broke, so I cannot say. I know that once opened, the salsa probably keeps a couple weeks, and then gets a very strong flavor (but is probably not bad). With all lacto-fermented foods, you should always trust your nose. When they go bad, they go BAD.

    I have yet to make any fermented berry preserve, but there is certainly a similarity in the kind of sour created when using whey.

    This salsa is very fresh, and pretty salty. I suggest getting unsalted chips if just dipping. It is a wonderful addition to hispanic dishes.

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Questions and Comments welcome! If you would prefer to contact me privately, please email mariannescrivner (at) gmail (dot) com.

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