This isn’t just any old salsa. This is fermented salsa.
If you’re like me, you love salsa. It’s true, I grew up in Texas. But salsa isn’t just for Texans anymore. Salsa is the number one condiment in America (mustard is number two).
What’s fermented salsa, you ask? It means it’s probiotic. Like yogurt or kefir. With all the assaults we have on our gut flora — from antibiotics to the birth control pill to chlorinated water — we need more probiotics.
And in summertime, when we have an abundance of tomatoes in our gardens, it’s the perfect time to make salsa.
That’s a picture of my dear step-father, and native Texan, Otter, chopping peppers. He’s not wearing gloves. But he’s a Texan — we’re tough. (Plus, he has a special technique — look how clean his board is and how perfect those peppers are.) I recommend wearing the gloves.
Oh, and did I mention that because this salsa is fermented, it will keep in the fridge for weeks and even months on end?
Stay tuned. I’ll be posting my recipe for tortilla chips fried in coconut oil soon.
Equipment Needed for This Recipe
Quart-sized mason jar with lid
Optional: Food processor