Comments on: Roasted, Raw and Fermented: Heirloom Salsa

By: Intro – day 11 | myGAPSmusings

Intro – day 11 | myGAPSmusings — Fri, 01 Jul 2011 02:02:30 +0000

[...] pickles (both homemade) with Bubbie’s pickles. I’m hoping to do a roasted tomato salsa (this recipe) when I get some local tomatoes. Hopefully this weekend! Doesn’t that picture look [...]

By: Ren

Ren — Thu, 06 Jan 2011 18:46:42 +0000

Well, I might make something like this..

diced red onions (or sliced green onions) diced fresh pineapple, with a little of its own juice diced red, yellow or orange bell peppers chopped cilantro a little sea salt & cracked pepper a pinch or two of chipotle powder

What do you think?

By: Amanda

Amanda — Thu, 06 Jan 2011 04:06:34 +0000

i dont know if you will see this or be able to answer but it is winter now and i didnt get to make any salsa this summer. is there any salsa i can make now with stuff that is in season. i can get onions, cilantro, citrus its the tomatoes and peppers that are not avail. locally. do you think i could use canned tomatoes? thank you so much.

By: Ren

Ren — Sat, 19 Sep 2009 19:30:58 +0000

Use the same recipe but eliminate the whey.

Ladle the just-finished salsa into hot (sterile) jars, leaving 1/2 inch headspace. Wipe the rim, center the lid and screw the band down to fingertip-tight.

Place the jars in canner, making sure that they are completely submerged. Bring to a boil and process 15 minutes. Turn off the heat and let the jars rest in place 5 minutes.

Allow jars to cool for 24 hours, carefully check the seals then transfer to storage for up to 1 year.

Here’s a good source for more information http://www.canningacrossamerica.com/

Good luck!

By: Andrea

Andrea — Sat, 19 Sep 2009 19:15:30 +0000

Awesome! I assume just boil-canning? And add two tablespoons lime juice? (Very inexperienced canner here).

By: Ren

Ren — Sat, 19 Sep 2009 18:50:00 +0000

You can can it in the usual manner if you leave out the whey. Once re-opened, it should be used within 3 days

By: Andrea

Andrea — Sat, 19 Sep 2009 18:12:12 +0000

Hey! I’ve made this recipe a couple of times and am trying to figure out a good way to make it last. I know you recommend against canning due to the lacto-fermentation, but are there any alterations to the recipe that you know of that would make it “can-able”?

Thanks, and thanks for an awesome recipe!

-Andrea

By: Lacto-Fermented Pickles and Salsa ~ Soaked Spelt/Kamut Tortillas ~ Sue Gregg’s Blender Pancakes (Tuesday Twister 8/18/09)

Tue, 18 Aug 2009 13:03:48 +0000

[...] kinds of lacto-fermented salsa. First recipe: Heirloom Salsa from Ren @ Edible Aria. Yumm! Second recipe: Salsa in Nourishing Traditions. The cast-iron pan of [...]

By: Poblano Corn Fritters « Edible Aria

Poblano Corn Fritters « Edible Aria — Mon, 17 Aug 2009 01:11:04 +0000

[...] fritters on a plate and dress with black beans, heirloom salsa and crèma Mexicana with adobo spices. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { [...]

By: Ren

Ren — Fri, 14 Aug 2009 04:12:12 +0000

Thank you very much!