Fermented Salsa

Fermented Salsa 2.1
Fermented Salsa 2.3
Fermented Salsa 2.4
Fermented Salsa 2.6

So, some of you may have subscribed to our photography and have seen the pictures of hot peppers going by. We’ve basically been able to make our own Sriracha-like pepper sauce, along with a coarser pepper paste for cooking. There’s not a recipe for this, more like a series of steps:

  1. coarsely chop a whole bunch of peppers (and some garlic, and lime juice)
  2. ferment them in a 5% saline solution for a couple of weeks
  3. puree them
  4. run them through a sieve
  5. boil the liquid portion until it’s as thick as you’d like
  6. refrigerate both portions

This gives you two portions of hot peppery goodness: one to use in stir-fry and the like (the coarse one) and the other to use as a condiment.

We, of course, had to include quite a few habañeros in addition to serranos, jalapeños, manzanillos, and pasillas. The manzanillos / manzanos were a new one to us – we saw them at the Mexican market and thought we’d give them a try. They’re surprisingly fruity, almost like a very mild habañero. I looked for them a few weeks later and couldn’t find them again, so they may be very seasonal – there were certainly only about 50 there when we saw them, so perhaps they just ran out. We’ll look for them again, though, because they’re yummy!

The fermentation gives the sauce a tiny bit of sourness (on top of the lime juice) and helps to soften the peppers so they’ll blend. Sourness really helps the flavor, and probably makes this more digestible as well. We just like the heat, and go through so much of this that making our own is a necessity as well as just plain fun.

Two critical cautions:

  1. Wear gloves any time you’re handling any of this stuff.
  2. Ventilate the kitchen when cooking down the sauce, or cook it outside (which is what we’ll be doing next time). Honestly, cooking this sauce down means you’re evaporating quite a few volatiles and your house will make your eyes water for the next several hours even running the whole house fan, so … definitely, cook it outside, and don’t breathe near the vapors.

Honestly, you do not want this stuff – raw or fermented – to get under your fingernails and visit your eyeball some time hours later. You also don’t want your house to make you cough and your eyes to water. Or maybe you do – up to you.

-D

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