So I didn't get the food processor in a picture, but you probably know what one of those looks like. Throw a couple tomatoes in (I chopped mine in big chunks), an onion (also in big chunks), and chop it up, whatever consistency you like your salsa (it's hard to keep it chunky if that's how you like it, just warning you). With all my friend's generous tomatoes, I had to do maybe 4 rounds in the Cuisinart. So I divided mine into 2 big bowls, and basically
Warning before I go any further. That was perhaps my first
I used a garlic press for the garlic cloves, instead of peeling them. I am too
Somehow I got them into quart jars, I think with my 1/4 cup measure. With much landing on the counters. Now here is the wild part. Over the next 3 days, I would be working in the kitchen, and might move a jar a little, and it would HISS at me. Not a threatening one, but a little "ffff" like someone is making that sound with their lip and their teeth that sounds like a door creaking open...and it wasn't like twilight zone, but I was a little perturbed. Disconcerted. Definitely worried about my first fermentation
Later I learned that I probably should have filled a baggie with water to "weigh down" the salsa and make sure it is immersed in the water the whole time (oh well, can't win 'em all). And you are supposed to stir them every so often, so I would have to open them up, and kind of plug my nose in my head (kind of like when you cringe when you're about to hear a loud noise, but with your nose). And stir and close again real quick. "Is this really working?" I would wonder. "Did I just ruin all of M's lovely tomates??" Sometimes I would just try not to look at them and forget they were there. But then they would hiss.
|Twilight Zone version of the fermenting salsa|
When it came time to
|"No one understands me."|
|"Yes, I'm plastic and I have feelings too."|
Haha, no really, here is the finished salsa scooped into new
|"See, we're not so bad."|
At least they are in the fridge now, where they seem to fit in better. And they aren't too high and mighty to hang out next to the Aldi salsa.
|"Hey, brow. Sorry you're not lacto-fermented like us."|
Such a happy
family combination of fermented and cheapo salsees.
Oh, and it is good! Would be better with cilantro and cayenne or jalapeno peppers, since judging by the Aldi brand I like it medium and this is definitely mild. I also, like Pioneer Woman, love that it does not have vinegar in it. Salsa need not have vinegar. Just lacto-fermenting goodness.
One other thing, for those out there who HATE to throw out food because it's past the expiration date? Anyone? Well, this SHOULD keep for months. And it's a great, simple way to
get rid of enjoy your plentiful tomatoes. But please, do yours more carefully than me. I am a little bit too adventurous rebellious to be posting recipes.