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

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.