Aviator Eats: Fermented Salsa

Aviator Eats: Fermented Salsa

After hours we’ve been eating around the world (#TakeoutTuesday) and watching a ton YouTube so this recipe is inspired by one of our favorite cuisines (Tex-Mex) and YouTube show (Bon Appetit’s “It’s Alive with Brad Leone”). This recipe also has a nifty added bonus! Last week our recipe was pickles and this recipe will utilize some of the leftover pickle juice to ferment the salsa.

  • 3-4 cups chopped tomatoes
  • 2-3 Hot Peppers (jalapeños and habaneros recommended)
  • 1/2 Onion, finely chopped (we recommend red onion)
  • 5 Garlic Cloves
  • 1/4 Cup Pickle Juice
  • 1 tbsp Salt
  • Hot Sauce to taste
  • (Optional) Cilantro to taste
INSTRUCTIONS
  1. Chop the tomatoes, peppers, onion, garlic, cilantro and place in a large bowl.
  2. Sprinkle salt over the vegetables and mix
  3. Add the pickle juice and mix.
  4. (Optional but recommended) Place the mixture in a blender or food processor and pulse to your liking
  5. Pour into 1-2 mason jars (a quart jar works well). Leave a small amount of headspace
  6. Store in a cool place for 3-5 days and shake the jar(s) on a daily basis.

The fermented salsa is best served chilled and should be stored in the fridge once opened. The salt and pickle juice help extend the life of the salsa.

 

Categories: Featured, News, Recipe

Leave a Comment:

Comments are closed here.