LACTOFERMENTED SALSA

Difficulty: Easy
Active time:
10 mins
Total time:
10 mins

In addition to being finger-licking good, this lactofermented salsa will keep for much longer than its store-bought counterpart.

PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
5L GLASS
FERMENTATIONC ROCK 
45 FERMENTED
FOODS RECIPE BOOK
Ingredients
Lactofermented Salsa

1 ½ CUPS (375 ML) POBLANO PEPPERS


2.2 LB (1 KG) ROMA TOMATOES, DICED


¼ CUP (65 ML) DRIED HERBES DE PROVENCE


1 TBS (15 ML) CORIANDER SEEDS


5 CLOVES GARLIC, MINCED


1 SPANISH ONION, MINCED


2 TBS (30 ML) COARSE SALT

Chop the peppers, making sure to remove the seeds. In a large bowl, mix together the peppers, tomatoes, herbes de Provence, coriander seeds, garlic and onion.

Transfer the tomato mixture to your Mortier Pilon fermentation jar and press. Cover with salt. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the tomato mixture and the rim of the jar. 


Let the mixture ferment at room temperature, covered, for 3 to 5 days. If, after 24 hours, the liquid that has appeared does not cover all of the mixture, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.

Other recipes for you
SPICY CHUTNEY
VEGGIE FERMENTATION
DONGCHIMI | 
WATER RADISH KIMCHI
KIMCHI
SOUR SHCHI
SAUERKRAUT

FOLLOW MORTIER PILON

MORTIER PILON IS PART OF THE MMTUM FAMILY

Contact us info@mortierpilon.com | Shop our products mmtumshop.com | Work with us mmtum.com

© Mmtum Inc. All rights reserved. Mortier Pilon is a registered trademark of Mmtum.