Fermented salsa... tomato paste...

[msiddiqi]

I was making fermented salsa. It looked kinda watery to me after the 1st day so I decided to put a couple tablespoons of organic tomato paste in it (it had sea salt and citric acid). I don't see any kind of bubbles - did i just kill all the buggies. I didn't think citric acid should make a differences since the recipe calls for lemon juice anyways. Any thoughts would be appreciated

[memory maker]

I dont know, but just thought I would let you know from sally fallons phone siminar last night she was mentioning companies putting citric acid in tomatoes and how it is essentially the same thing as MSG. I had no idea that is what it is:

[msiddiqi]

Originally Posted by memory maker

I dont know, but just thought I would let you know from sally fallons phone siminar last night she was mentioning companies putting citric acid in tomatoes and how it is essentially the same thing as MSG. I had no idea that is what it is:

Uhhh, that's like EVERYTHING! Sigh... did she give any references to why she said that?

[yitlan]

Since the ketchup recipe uses tomato paste and that's fermented, I wouldn't think you'd have to worry about adding the paste. Should be fine.