Today we have a guest post by Shannon who blogs at, Cooking God’s Way. I am sharing her recipe first because salsa is a very dependable lacto-fermented first project. It tastes great and is simple and easy to do. Shannon shares a roasted salsa, which sounds delicious!
We love salsa in our family, especially this lacto-fermented salsa….and it’s sooooo good for you! Full of live probiotic “good for you” bacteria that is so beneficial in helping to boost your immune system. We put it on everything from tacos and burritos to scrambled eggs. This salsa is about a medium heat level. You can adjust the heat and seasonings in this salsa to suit your tastes by modifying how much jalapenos and/or ground cayenne pepper you use.
Lacto-fermented Roasted-Tomato Salsa
- * 2 pounds Roma tomatoes (about 8 to 10), sliced in half length-wise* 4 large cloves garlic (do not peel)
* 1 medium onion (yellow or red), sliced into thick rings but not separated
* 2 jalapeno peppers, left whole
* 1 small bunch cilantro, or to taste
* 2 Tablespoons lemon or lime juice
* 1 teaspoon cumin
* 1/2 teaspoon mexican oregano
* pinch (1/16 tsp.) ground cayenne pepper, or more to taste
* 1 Tablespoon unrefined sea salt, such as RealSalt or Himalayan Salt
* 4 Tablespoons whey
Other Items you will Need:
- 1-quart glass mason jar, with metal lid and outer ringOR
1-quart sized jar with Air-lock lid (these work really great, and make for the best tasting fermented vegetables)
Preheat broiler to 500F. Have ready a large heavy-duty baking sheet. (If the weather is particularly warm, and you don’t want to heat up the house, you can roast the vegetables outside of the grill instead.)
Gently smash cloves of garlic with the back of a spoon or drinking glass, leave skin on.
Place tomato halves on baking sheet (cut side up), along with the sliced onion, garlic cloves, and jalapeno peppers. Place baking sheet in oven, directly under broiler, checking on them every 5 minutes. Turn as needed, when tops are browned and/or bubbly. Brown both sides, removing any pieces as necessary when they are finished.
Place broiled peppers into a plastic zip-top bag and seal. Allow to steam for 5 minutes. When done steaming; peel off the skin and remove stem, seeds, and membrane. Meanwhile mince all the vegetables (be sure to peel garlic first) to desired size*.
*NOTE: If you have a food processor, mincing the vegetables is very easy and quick to do. Just pulse all ingredients, individually in the food processor. It is important NOT to mince them all at once, or you will end up with half the ingredients turned into a puree before the other half gets to the size you want.
As you mince each ingredient (tomatoes, garlic, onion, peppers, cilantro) add it to a medium-sized mixing bowl. When everything is minced and added to the bowl, add the lemon (or lime) juice, cumin, and oregano; stir gently to combine. Stir in the whey and sea salt. Taste and add ground cayenne pepper as desired.
Pour salsa into a quart-sized mason jar and screw-on the lid. (Always remember to leave 1-inch of space from the top of the jar to allow for expansion.)
Leave jar out at room-temperature for 2 days before transferring to cold storage.