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Fermented Red Pepper Salsa

Fermented Red Pepper Salsa

  • Author: Erica Jones, MHS

Description


Special Equipment Needed:
2- 16 oz. wide mouth mason jars
Food processor (unless you like mincing vegetables by hand :-))
FARMcurious Fermenting Kit, optional

Ingredients

Scale
  • 1 ½ lb. red bell peppers (roughly chopped)
  • 1 to 2 jalapenos (seeded and roughly chopped)
  • 1 white or yellow onion (roughly chopped)
  • 4 cloves garlic (minced)
  • 2 tsp. Sea salt

Instructions

  1. Place the bell peppers, jalapenos and onions in the food processor and use the pulse function to mince. Add the mixture to a large bowl, add the garlic  and sprinkle with the sea salt.
  2. Combine the ingredients well. You’ll notice that you’ll have a brine (salt and vegetable water) very quickly. Go ahead and taste the mixture. You want it to taste a little bit salty but you don’t want the salt to be overpowering. Feel free to add a bit more salt if needed.
  3. Next, you’re going to pack the mixture down into your mason jars. What you want is for the minced vegetables to be packed down as tightly as possible so that there’s brine above the veggies. The brine protects the veggies from getting moldy.
  4. To pack the veggies down to the bottom of the jar, I use my fist (clean hands of course) and push the vegetables down as far as they will go. I leave a few inches between the vegetables and the top of the jar.
  5. Put the lids on the jars.. If you’re using the FARMcurious set, add those. If you’re using regular wide-mouth mason jars, put those lids back on.
  6. Move your jars to a place where it’s cool and out of direct sunlight. I put ours in the pantry. You’re going to let the salsa ferment for 14 to 21 days. Keep checking throughout the weeks to make sure that there’s no mold and that the veggies stay below the brine (this is more important if you’re using regular mason jar lids).
  7. You can do a taste test as early as day 14. You’re looking for a punchy taste that’s pleasantly sour, but also has the acidity of salsa.
  8. To harvest the ferment, add it to smaller jars and press the vegetables below the brine. Place the lids on tight and refrigerate… for up to 2 years! It won’t last that long, though. Because it’s delicious.

Notes

We like to spoon this over eggs for breakfast in the morning or use it in a recipe wherever we would normally use salsa.

Find it online: https://elevays.com/fermented-red-pepper-salsa/