LACTOFERMENTED SALSA
Fermentation:
5 days
Active time:
10 mins
Total time:
10 mins
In addition to being finger-licking good, this lactofermented salsa will keep for much longer than its store-bought counterpart.
INGREDIENTS
DIRECTIONS
1 ½ cups (375 ml) poblano peppers
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2.2 lb (1 kg) Roma tomatoes, diced
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¼ cup (65 ml) dried herbes de provence
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1 tbs (15 ml) coriander seeds
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5 cloves garlic, minced
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1 Spanish onion, minced
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2 tbs (30 ml) coarse salt
Chop the peppers, making sure to remove the seeds. In a large bowl, mix together the peppers, tomatoes, herbes de Provence, coriander seeds, garlic and onion.
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Transfer the tomato mixture to your Mortier Pilon fermentation jar and press. Cover with salt. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the tomato mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 3 to 5 days. If, after 24 hours, the liquid that has appeared does not cover all of the mixture, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.