Post your favorite fermented salsa recipes - Mothering Forums
Forum Jump: 
 
Thread Tools
#1 of 23 Old 07-02-2008, 03:29 PM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I've been making fresh homemade salsa for awhile but only recently did I realize that if you let it ferment for a couple of days that it is PERFECT and chock full of the good enzymes and what not. And the kids and DH will eat it. Bonus!

I checked NT for the amount of time she suggests letting it ferment. I usually wing it, so this last time I tried to follow her recipe to see how it compared to mine. We're dairy-free, though, so I had to sub an extra TBSP of sea salt for the whey powder, but it came out extra-crazy salty, totally inedible. Today, I added a bunch of peeled & diced tomatoes to the previous batch and I'm going to let it sit. I'm hoping to use it with dinner. Anyway, I saw that she had a recipe for salsa and for something else that I would consider "salsa" but she had another name, that is of course totally escaping my brain right now... That got me thinking: there must be a million or more ways to make salsa.

What's your favorite salsa recipe?

Here's mine:
6-8 roma tomatoes, peeled, seeded & diced
1 med vidala onion, very finely diced
1 med green pepper, seeded and finely diced
1 med jalapeno, mostly seeded (gotta have a few for spice) and finely diced
roughly 1 TBSP chopped fresh cilantro
roughly 1/2- 1 tsp dried oregano
1 TBSP sea salt
1-2 lemons' worth of juice
enough water to cover top of veggies after smooshed down in jar

let sit 48hrs or so before moving to cold storage.

if we could do beans and/or corn (avoiding for allergy-figuring-out purposes), we'd make black bean & corn salsa. oh how I love black beans and corn... oh and garlic - we're also garlic-free due to allergy concerns. otherwise there'd be several cloves of garlic in there too.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#2 of 23 Old 07-02-2008, 09:55 PM
 
Attached Mama's Avatar
 
Join Date: Dec 2005
Posts: 2,837
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Sounds yummy! I'd love to hear more. I have about 40 tomato plants in the garden!!
Attached Mama is offline  
#3 of 23 Old 07-20-2008, 02:10 AM
 
Lymeade Lady's Avatar
 
Join Date: Jan 2008
Posts: 90
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Ooo! I just found this thread! I've been wondering how to make salsa, but I think Sally Fallon doesn't know her Mexican food very well...I tried her "salsa" recipe, but it was Pico de Gallo (sp?). I want salsa like you dip chips in with more of a tomato sauce taste, not raw tomatoes. I don't like raw tomatos normally.

So, here's my friends recipe for salsa that I love! Can anyone tell me how to make this cultured?

28 oz whole tomatoes drained (I guess I would use fresh-maybe cooked?)
1/2 med. onion sliced
1-2 fresh jalapenos or 3 T. slicped jalapenos from a jar (seeds removed for mild)
2 T apple cider vinegar
1 t salt
½ t garlic powder
½ t cumin
1 t sugar (I guess I’d try honey, here)
small handful fresh cilantro torn into pieces
juice of 2 lemons

Blend this in a blender until desired consistency.

Traditional foods eating, homeschooling mom of 2 girls (4 and 8)--Miraculously freed of Lyme disease last fall!
Lymeade Lady is offline  
#4 of 23 Old 07-20-2008, 08:34 AM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
hmm. mine DOES taste like "real" salsa from the recipe I posted... The raw tomatoes once fermented/cultured don't taste raw anymore. If you take your recipe and use fresh tomatoes and maybe some more salt, it should culture just fine once you put it in mason jars - make sure the water covers the veggies - and let it sit somewhere for 48 or so hours before transferring to your fridge.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#5 of 23 Old 07-20-2008, 11:18 AM
 
Lymeade Lady's Avatar
 
Join Date: Jan 2008
Posts: 90
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Cool! I'll have to try it! I just didn't like the one in the NT cookbook.

So, what makes your recipe cultured??? The salt? And obviously sitting on the counter 2 days....

Don't the NT recipes usually use whey?

Traditional foods eating, homeschooling mom of 2 girls (4 and 8)--Miraculously freed of Lyme disease last fall!
Lymeade Lady is offline  
#6 of 23 Old 07-20-2008, 03:52 PM
 
Koalamom's Avatar
 
Join Date: Dec 2007
Location: Earth
Posts: 4,589
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I am defiantly going to try this! I will keep you posted! Thanks for the recipes!
Koalamom is offline  
#7 of 23 Old 07-20-2008, 08:03 PM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
it's the sitting for two days at room temperature that ferments it. bacteria are naturally present in/on everything and they feed on the sugars from the veggies. the salt is a natural preservative. whey feeds the bacteria, too, I think. We're dairy allergic/intolerant so we don't mess with it and our fermented foods turn out great. Don't follow the NT recommendation of doubling the salt if you omit the whey. That is just entirely too salty. Blech.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#8 of 23 Old 08-02-2008, 04:39 PM
 
Lymeade Lady's Avatar
 
Join Date: Jan 2008
Posts: 90
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Do you think I would get more good bacteria if I added something to it? Like the liquid from the fermented veggies we bought at the health food store (Veggie Delight) OR a little bit of Kombucha? That may sound weird, but I just want to get the max benefits as I really need a health boost. I still haven't tried this, but I'm making a grocery list!

Traditional foods eating, homeschooling mom of 2 girls (4 and 8)--Miraculously freed of Lyme disease last fall!
Lymeade Lady is offline  
#9 of 23 Old 08-02-2008, 04:50 PM
 
Lymeade Lady's Avatar
 
Join Date: Jan 2008
Posts: 90
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Menomena--how big of a mason jar do you use for your recipe?

Thanks!

Traditional foods eating, homeschooling mom of 2 girls (4 and 8)--Miraculously freed of Lyme disease last fall!
Lymeade Lady is offline  
#10 of 23 Old 08-02-2008, 05:38 PM
 
WuWei's Avatar
 
Join Date: Oct 2005
Location: In the moment
Posts: 11,492
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Anyone have a recipe for fermented fruit salsa? I know dh loves salsa, and ds loves some fruit salsa. This would be a win-win all around!


Thanks, Pat

I have a blog.
WuWei is offline  
#11 of 23 Old 08-03-2008, 05:14 PM
 
Koalamom's Avatar
 
Join Date: Dec 2007
Location: Earth
Posts: 4,589
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
So I finally made the salsa. It was delicious. It was a bit salty with the 1 tablespoon, so I can;t imagine an extra one. It was weird that it was fizzy, but I will definitely make it again.
Koalamom is offline  
#12 of 23 Old 08-04-2008, 01:13 AM
 
ryleigh'smama's Avatar
 
Join Date: Aug 2005
Location: California
Posts: 1,265
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I made a batch from NT recipe today....so it's sitting on the counter. I used a quart sized jar. I put in 2 extra garlic cloves cause I love garlic. I also didn't chop anything up, I put it all in the food processor, so it was really fine. I only used the one Tablespoon of salt too. I'll let you know how it tastes in another day or two.
ryleigh'smama is offline  
#13 of 23 Old 08-04-2008, 09:37 AM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Lymeade Lady View Post
Do you think I would get more good bacteria if I added something to it? Like the liquid from the fermented veggies we bought at the health food store (Veggie Delight) OR a little bit of Kombucha? That may sound weird, but I just want to get the max benefits as I really need a health boost. I still haven't tried this, but I'm making a grocery list!
Well... I don't know if I'd add liquid from anything (commercial) that's been opened and sitting. And probably not kombucha. You can get LF veggie starter from the Body Ecology Diet as well as other places I'm sure. Maybe even opening a probiotic capsule and dumping it in. IMO, the enzymes and bacteria produced from just the veggies is enough... If you're looking to boost and you're not convinced LF veggies will do it, you may just want to take a probiotic pill then.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#14 of 23 Old 08-04-2008, 09:38 AM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Lymeade Lady View Post
Menomena--how big of a mason jar do you use for your recipe?

Thanks!
I use 2 pint jars or one quart jar.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#15 of 23 Old 08-04-2008, 09:40 AM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by WuWei View Post
Anyone have a recipe for fermented fruit salsa? I know dh loves salsa, and ds loves some fruit salsa. This would be a win-win all around!
Do you mean salsa as described in the recipe above with fruit added? Or do you mean *just* fruit?

I imagine adding peaches or cherries to the recipe I posted would be pretty good. *shrug* You'll never know till you try. Experiment and post back.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#16 of 23 Old 08-04-2008, 09:43 AM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by bluebirdmama1 View Post
So I finally made the salsa. It was delicious. It was a bit salty with the 1 tablespoon, so I can;t imagine an extra one. It was weird that it was fizzy, but I will definitely make it again.
The fizz caught me off-guard, too. And then it keeps tingling. I like it though. Commercial salsa tastes flat and gross now.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#17 of 23 Old 08-04-2008, 09:46 AM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by ryleigh'smama View Post
I made a batch from NT recipe today....so it's sitting on the counter. I used a quart sized jar. I put in 2 extra garlic cloves cause I love garlic. I also didn't chop anything up, I put it all in the food processor, so it was really fine. I only used the one Tablespoon of salt too. I'll let you know how it tastes in another day or two.
:::

I actually use more water than she calls for. I think she says 1/4 cup. I just mix my veggies with salt & lemon juice and stir for few minutes. Then I smoosh them into a jar or two. THEN I pour water over the top until it covers the veggies (but leaving at least an inch at the top).

I've thought about using my food processor. Maybe toss everything in and do a couple pulses so it's chopped but not pulverized.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#18 of 23 Old 08-04-2008, 12:59 PM
 
Koalamom's Avatar
 
Join Date: Dec 2007
Location: Earth
Posts: 4,589
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I used more water too!
Koalamom is offline  
#19 of 23 Old 08-04-2008, 01:59 PM
 
WuWei's Avatar
 
Join Date: Oct 2005
Location: In the moment
Posts: 11,492
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by menomena View Post
Do you mean salsa as described in the recipe above with fruit added? Or do you mean *just* fruit?

I imagine adding peaches or cherries to the recipe I posted would be pretty good. *shrug* You'll never know till you try. Experiment and post back.
We enjoy commercial, organic peach salsa from a jar. It has tomatoes and peaches, peppers, spices. My concern is that the acidity has to be a certain ph, in order to kill off the bad bacteria. And salt or vinegar helps that process. However, when leaving it on the counter, those ratios of vinegar or salt to liquid have to be fairly precise to be safe. Also, the duration fermenting and temperature of the room affect the different organisms which grow.

Apparently, fermenting fruits is a whole 'nuther variable, due to the sweetness altering the ph. And the desire to avoid too much saltiness in the flavor.

I don't currently have raw milk whey to off balance these safety concerns. Although, I think I need to get an appropriate cloth to collect whey. And that would address my issue.

As an FYI, being certain that there are no mini air pockets in the liquid (around the fruit, thus pounding it down) helps to prevent botulism. So, I prefer a specific recipe which defines the amount of salt, vinegar to make a sweet salsa.

Are you all placing a weight to keep the vegetables below the liquid? What is the easiest way to do that? From what I've read this is necessary for room temperature fermenting. I'm still investigating this, so I'm certainly no expert! (just a paranoid nurse) LOL


Pat

I have a blog.
WuWei is offline  
#20 of 23 Old 08-04-2008, 05:40 PM - Thread Starter
 
menomena's Avatar
 
Join Date: Jun 2007
Location: here, for now
Posts: 2,408
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Can you elaborate on the necessity of raw milk whey for the fermentation process ot be safe? We can't do dairy so we don't include whey.

Am I am playing botulism-roulette over here?

ETA: I use the outer leaves from cabbage or lettuce or whatever to push down over the top to keep the veggies below the water-line. Just like in sauerkraut.

Nessa, DD1 (5) DD2 (3) & expecting again in late February/early March!
menomena is offline  
#21 of 23 Old 08-04-2008, 06:56 PM
 
WuWei's Avatar
 
Join Date: Oct 2005
Location: In the moment
Posts: 11,492
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by menomena View Post
Can you elaborate on the necessity of raw milk whey for the fermentation process ot be safe? We can't do dairy so we don't include whey.

Am I am playing botulism-roulette over here?

ETA: I use the outer leaves from cabbage or lettuce or whatever to push down over the top to keep the veggies below the water-line. Just like in sauerkraut.

I'm just trying to figure it all out. I don't quite understand intentionally leaving stuff on the counter for days and eating it later. LOL I want the benefits, without the risks. So, I'm reading and asking questions.

From Weston Price regarding lacto-fermentation:
The lacto-fermented recipes presented in Nourishing Traditions are designed to be made in small quantities in your own kitchen. They require no special equipment apart from a collection of wide-mouth, quart-sized mason jars and a wooden pounder or a meat hammer. (For special sauerkraut crocks that enable you to make large quantities, see Sources in the back of Nourishing Traditions.)
We recommend adding a small amount of homemade whey (recipe on page 87 of Nourishing Traditions) to each jar of vegetables or fruit to ensure consistently satisfactory results. Whey supplies lactobacilli and acts as an inoculant. Do not use commercial concentrated whey or dried whey. You may omit whey and use more salt in the vegetable recipes, but whey is essential in the recipes calling for fruit.


http://www.westonaprice.org/foodfeatures/lacto.html



The process starts with prepared vegetables, room temperature, and a specific concentration of salt. Vegetables naturally carry these lactic acid bacteria, so no inoculant is needed. The fermentation is an anaerobic process, so air should be excluded. The salt prevents the putrefying bacteria from getting a start, until the lactic acid bacteria get well established. The lactobacillus bacteria, and the lactic acid they produce, protect the vegetables from unpleasant yeasts and other less-friendly bacteria. Lactofermentation preserves vegetables for a long time (months, and sometimes even years), but not forever.
users.frii.com/jimhayes/LoveLandLocal/Lactofermented_Vegetables.doc -

The bacterium Listeria monocytogenes, which is widespread in the environment, causes Listeriosis. The pH range for the growth of L. monocytogenes was thought to be 5.6-9.6, but new research results show that the organism can grow in laboratory media at a pH as low as 4.42. New research results further revealed that L. monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0-5.0 and salt concentrations of 3-4%; thus home-fermented dill pickles fit this description . (specifically, those fermented at room temperature)
http://forums.gardenweb.com/forums/l...495322182.html

Words of CautionThe level of acidity in a pickled product is as important to its safety as it is to taste and texture.
  • Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
  • There must be a minimum, uniform, level of acid throughout the mixed product to prevent the growth of botulinum bacteria.
  • Use only recipes with tested proportions of ingredients. http://www.four-h.purdue.edu/foods/P...s%20frame1.htm
Pickling Safety:
Pickles or sauerkraut is soft or slippery: Unsafe

o A. Brine is too weak (less than 10-12% salt)--allows growth of
organisms which cause texture softening and sliminess.
o B. Vinegar is too weak (less than 5% acetic acid)--allows growth
organisms which cause texture softening and sliminess.
o C. Temperature during brining was too high (over 75 F).
o D. Too little brine--all cucumbers must be immersed.
o E. Salt is unevenly distributed on cabbage.
o F. Air pockets due to improper "packing" of cabbage allow for
growth undesirable microorganisms. [Need to tamp well]
o G. Failure to remove scum daily on surface of brine.
o H. Failure to remove the cucumber blossoms--enzymes from the
blossom will cause softening.

http://www.ces.ncsu.edu/depts/foodsc...ubs/497-05.pdf

I like this site for clear cut information: http://www.cookography.com/2008/sour...ented-goodness

The science behind lactic fermentation: http://www.fao.org/docrep/x0560e/x0560e10.htm

Bottom line, salinity and acidity are critical to safety.


Pat

I have a blog.
WuWei is offline  
#22 of 23 Old 08-05-2008, 08:04 AM
 
Koalamom's Avatar
 
Join Date: Dec 2007
Location: Earth
Posts: 4,589
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
What a disaster!!!! I just made a batch of dill cucumbers from NT book, and it turned out bad! The last 2 batch es I made were very good. What went wrong?

I just read the part about soft of slippery being unsafe. I could see slippery unsafe, but soft, I don't know. Sometimes my sauerkraut is soft and not crunchy. I didn't think there was anything wrong with it. It sometimes tastes better when soft.
Koalamom is offline  
#23 of 23 Old 08-05-2008, 09:59 PM
 
ryleigh'smama's Avatar
 
Join Date: Aug 2005
Location: California
Posts: 1,265
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Well, I ate my salsa tonight and it was GREAT!! I was not super careful about the salt/water ratio's so reading some of the above info makes me a little nervous. Of course, it has been a couple of hours and I feel fine, still alive, and I don't see any funk or smell anything off in the salsa. I pulverized mine in the food processor though, next time I am going to get some gloves so I'm not afraid to touch the jalepeno's and I'll dice them to try something different.
ryleigh'smama is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off