Fermented Salsa
Fermenting salsa gives a rich tanginess to the condiment – an added oomph that pairs extraordinarily well with cheese and ground beef in tacos, quesadillas, or enchiladas. While not everyone can palate that zing alone, if you have a love of pickled and fermented foods, pairing it by itself with chips is a must.
Ingredients (pre-made)
- One jar salsa
- 1/4 cup of whey
Instructions (pre-made)
- Pour your favorite homemade or unpasteurized store-bought sasla to almost fill a jar.
- Add 1/4 cup of whey and leave at room temperature, covered for 2-3 days.
- Check each day to burp and taste.
- Refrigerate when it reaches your desired level of fermentation.
Ingredients (homemade)
- 4 small tomatoes
- 1/2 onion
- 1 jalapeno
- 2 cloves garlic
- handful fresh cilantro
- 1/2 ounce of lime juice
- Salt
- Pepper
- 1/4 cup of whey
Instructions (homemade)
- Chop tomatoes, onion, jalapeno, garlic, and cilantro and toss in a bowl.
- Add lime juice, salt, and pepper to taste.
- Pour ingredients to almost fill a jar
- Add 1/4 cup of whey and leave at room temperature, covered for 2-3 days.
- Check each day to burp and taste.
- Refrigerate when it reaches your desired level of fermentation.
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