fermented salsa fresca

Pretty darn proud of myself.  Been putting off making homemade fermented salsa for some time - for no good reason.

And it only takes two days to ferment in the California summer heat. 

If you prefer to enjoy your salsa right away, make the basic recipe and eat it - or refrigerate it and enjoy it for up to one week. 

But if you prefer to ferment your salsa, increasing it’s flavor, nutrient content and digestibility, let it set out for two short days and you'll reap more than just these benefits.  The fermentation process will naturally preserve your salsa, allowing you to stretch out it's lifespan for up to one month. 

Not that it will last that long.

When you pick out tomatoes for your salsa, select with your nose - the sweeter the smell, the better the taste.  Heirlooms of all shades and sizes are highly recommended - the uglier, the better [tasting].

fermented salsa fresca
makes 1 quart

5 medium tomatoes, peeled, seeded and chopped
1 small red onion, finely chopped
6 cloves fresh garlic, minced
1 jalapeño, seeds removed, finely chopped
1 small bunch cilantro, leaves removed from stems
juice of 1 lemon or lime
1.5 tbsp celtic mineral sea salt
1/4 cup spring water

Mix all ingredients together in a bowl. 

Transfer to a quart-size mason jar and seal with a new lid. 

Allow to set at room temperature, covered, for 2 days. 

If mold appears on the top of the salsa, remove before eating.  If the salsa tastes or smells off, trust your senses and don’t eat it.  Fermented foods should be just as delicious [if not more so] than their non-fermented counterparts.  Transfer to cold storage and enjoy for up to one month. 

fresh corn + tomato salsa

Yes, you can eat salsa by the spoonful.  I know this for a fact.  From experience, of course.

My advice?  Get your own jar or you’ll be fighting over it.  I also learned this from experience.

fresh corn and tomato salsa
makes 3 cups

2 ears of freshly picked corn*
4-5 medium size heirloom tomatoes, roughly chopped
1 handful of smaller tomatoes [cherry, sungold, etc], sliced in half
3 cloves garlic, minced
1 small bunch cilantro, leaves removed from stems
juice of 1 lemon or lime
3 tbsp extra virgin olive oil
celtic mineral sea salt

Remove the corn from the cob with a sharp knife.  Toss with all other ingredients and season with sea salt to taste.  Serve along side breaded pork chops, ribs or brisket, over greens or by the spoonful.

*If you can get fresh corn from the farmers market that was picked that day and not refrigerated, the corn will be fresh and flavorful enough to eat raw.  If not, steam the corn for a few minutes in a pot of boiling water before adding to the salsa.

baba ghanoush [eggplant dip]

Who else loves saying baba ghanoush?  C'mon, admit it.  You do!  You know you do.

Well if you love to eat it as much as you love to say it, this is a real quick fool proof weeknight dinner in a pinch recipe for you.  Yes, it has been to the test kitchen.

Enjoy alongside spicy greek lamb burgers and pickled cucumber + red onion salad.

baba ghanoush [eggplant dip]
makes 1 cup

1 medium eggplant
1 tbsp cumin
1 tbsp chili powder
1 tsp celtic mineral sea salt
juice of 1 lemon
1/4 cup tahini [sesame butter]
1-2 tbsp extra virgin olive oil
1 head garlic

garnish with black or green greek olives

Preheat oven to 400 degrees Fahrenheit.  Slice eggplant in half and place face down on a parchment-lined baking sheet.  Slice top off garlic head and wrap in foil.

Roast the eggplant and garlic for 25-35 minutes - the eggplant should be easily pierced by a fork.

Scoop the meat of the eggplant out of the skin shell and transfer to a blender or food processor.  Remove the garlic cloves from the head and add to the mix.  Add all other ingredients and blend until smooth.  Drizzle with extra olive oil and garnish with olives.