Sunday, July 14, 2013

Fermented Pico de Gallo

It's that time of year...for local tomatoes! and fresh salsa or pico de gallo. 

Every summer I make several batches, this time I wanted to try fermenting. Everything else is the same, ingredients and amounts. It just sits on the counter for 3-7days depending on the level of tang you like.

6 large tomatoes chopped
1 large red onion chopped
10 serrano chilies
1 bunch cilantro chopped
juice from half lemon
2-3tbsp sea salt
1-2tsp habanero chili flakes (optional)

Place all ingredient in your processor and pulse to the desired chunkiness. Adjust seasonings (salt and heat level). Pour into a gallon mason jar and leave on counter, start checking tartness at 3days.

Serve with your favorite dipping vehicle. I used potato slices sous vide to 130deg, giving that resistant starch a try. Actually wasn't bad, similar texture to cucumbers.

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