Hot And Spicy Fermented Salsa
Author: Danielle
Prep time:
Total time:
Serves: 1 Quart
- 4 cups chopped tomatoes (about 5 medium size tomatoes)
- 2 Jalapeño Peppers
- 1 Habanero Pepper
- ¼ Red Onion, finely chopped
- 3 Garlic Cloves
- ¼ Cup Pickle Juice (either from homemade pickles or a brand like Bubbies)
- 1 tbsp Sea Salt
- Chop the tomatoes, jalapeño peppers, habanero and red onion and put in a big bowl.
- Mince the garlic or put it through a garlic press and add to the bowl.
- Add the sea salt.
- Mix it together and place it in a blender.
- Add the pickle juice.
- Pulse the mixture a few times until it is chopped up more finely and evenly.
- Pour into a quart sized mason jar and seal loosely to allow gas to escape.
- Set out on the counter for 3 days in a cool place away from direct sunlight.
- Chill before serving and store in the fridge.
Stir or shake the mason jar each day so that surface mold doesn't develop.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/hot-and-spicy-fermented-salsa/
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