Tuesday, 24 May 2016

fermented salsa

Having only recently become aware of the benefits of eating fermented foods I've been really looking forward to trying out a recipe of my own - the only thing holding me back was finding a decent mason jar. I managed to pick one up a few days ago so wanted to try this recipe straight away! 

Eating fermented foods introduces beneficial bacteria into our digestive systems which in turn can improve digestion, boost immunity and there are claims that they can even reverse some diseases. 

This salsa is sitting on my counter fermenting as we speak - I'm so excited to try it! I'll report back with pictures/review once I open. I plan to allow it to ferment for around 2/3 days on the counter and then move it to my fridge to be used - it will last for around 8 months in the fridge, however mine will probably be done by the weekend :) 

Ingredients

  • 8 large vine ripened tomatoes
  • 1 bunch of coriander
  • 4 cloves of garlic
  • 1 chilli (I used red) 
  • Juice of 1 lime
  • Juice of half a lemon
  • 1 red onion
  • 2 tablespoons of pink Himalayan salt (you can also use Celtic/sea salts)
  • Your choice of spice - I used half a teaspoon of cumin, half a teaspoon of hot chilli powder and half a teaspoon of smoked paprika

Method

Chop all ingredients to desired size - I recently invested in a little Philips chopper, this has saved me so much time (and so many tears where onions are concerned!) when cooking. Transfer to a bowl and add lemon/lime juices, salt and spices. Give this a good stir around and transfer to mason jar. Leave mason jar on counter for 2/3 days and once this time is up, transfer to fridge to keep cool.

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