Fermented Tex-Mex Salsa
The summer I was 12, my mom handed me a can of tomatoes, an onion, cilantro, lime, and a jalepeno from our garden and told me to make salsa. This was the first time I had ever created something without a recipe. It was all about adding ingredients, blending, tasting, and adjusting. Sometimes I needed two or three jalepenos to get the heat level my family loved — HOT. Other times, half a pepper in an entire batch would set our mouths on fire.
I’ve spent the last two decades perfecting my salsa recipe, and several years ago, I began lacto-fermenting it. I don’t mean to toot my own horn here, but I’ve had many people tell me this salsa is the best they’ve ever had. It’s my most-requested recipe and the one I’m asked to bring to every family and friend get-together. My brothers-in-law even expect it at Thanksgiving! I really think the 12 to 24 hours the salsa sits fermenting on the counter kicks it up a notch and allows the flavors to develop and mingle with each other. I like knowing that I’m giving every party and holiday a good dose of healthy bacteria. 😉
For the complete recipe, head over to Traditional Cooking School!