Saturday, October 4, 2008

Tomato Harvest: Salsa!

5 quarts of salsa fermenting on my counter top!

Oh the wonder and versatility of the tomato.


  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!

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

  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.


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


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