This recipe is from one of our favorite books called “Fiery Ferments” by Kristen K. Shockey & Christopher Shockey. Available at the Des Moines Public Library.

This recipe creates a fermented salsa starter that is great to have on hand. Once finished simply add a half cup of this fermented starter to three cups of fresh tomatoes. This cuts down prep time for making fresh salsa and adds so much more flavor!

Check out our Ferments 101 Resource for info on Terms, Equipment & Troubleshooting.

Ingredients:

• 2 onions

• 1 poblano

• 10 jalapenos (or chilis of your choosing)

• 1 bunch of cilantro

• 6-8 cloves of garlic (we usually double this)

• Zest and juice of 2 limes

• 1 ½ teaspoons of kosher salt

• ½ teaspoon of finely ground black pepper

Method:

1. Dice and mix all ingredients (or pulse in a food processor) adding lime juice and zest by hand.

2. Using a canning funnel, pour mixture into your jar. Push down with a tamper so there are no air pockets. Leaving about an inch of headspace. 

3. Use a water filled, sealed, zip locked bag to top the pepper mash. This will keep your fermentation covered.

4. Seal jar with airlock lid (or regular lid, loosely screwed on, and be sure to “burp”/ release gas).

5. Set on a plate or bowl to collect run off. Place in a room temperature spot avoiding direct sunlight.

6. Allow it to ferment for 7-14 days. You can tell when it’s ready by its muted color and acidic flavor.

7. Once it’s complete put a piece of clean parchment on top of mash, screw on airtight lid and transfer jar to refrigerator. Good for up to one year.