This deceptively simple recipe will allow you to enjoy the most summery of combinations during the cold winter months, when the fresh, flavorful tomatoes and basil of the warmer season are long gone.
2 JALAPEÑO PEPPERS
2 RIPE PEACHES, DICED
2 RED APPLES, DICED
1⁄4 CUP (65 ML) WALNUTS
1⁄2 CUP (125 ML) POMEGRANATE
1 TBS (15 ML) SALT
JUICE OF 2 FRESH LEMONS
2 TSP (10 ML) GRATED GINGER
WATER, FOR COVERING
Chop the peppers, making sure to remove the seeds. In a bowl, combine the salt, ginger, and peppers.
Place the peaches and apples in your Mortier Pilon fermentation jar. Add the walnuts, pomegranate seeds, spice mixture, and lemon juice. Mix and add water.
Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 3 days. If, after 24 hours, the liquid does not cover all of the mixtures, add some water and a pinch of salt.
Once the desired level of fermentation has been reached, refrigerate or serve.