RCI-SN.001.0025.001

Salsa (fermented)

Name: Salsa (fermented)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg (2 lb) fresh tomatoes; 1 large capsicum (bell pepper); 3-6 unit fresh chilis; 1 unit fresh red onion; 3-4 cloves of garlic; 1 unit bunch of fresh cilantro (coriander leaf (Chinese parsley)); 1-2 teaspoons non-iodised salt; 1 unit spices to taste (optional)

Fermented food recipes This recipe produces a tangy tomato sauce with strong flavour. No cooking is

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(2 lb) fresh tomatoes
1 kg
capsicum (bell pepper)
1 large
fresh chilis
3-6 unit
fresh red onion
1 unit
of garlic
3-4 cloves
bunch of fresh cilantro (coriander leaf
Chinese parsley)
1 unit
non-iodised salt
1-2 teaspoons
spices to taste (optional)
1 unit

Method

Clean and dry a large (1 litre) preserves jar and a large bowl

Dice the tomatoes

Quarter and slice the capsicum

Finely slice the chilis, removing the seeds if you prefer; take care not to touch your eyes!

Peel and chop the onion and garlic finely

Roughly chop the cilantro

Mix all ingredients together in the bowl with salt and (optional) spices; mix well!

Pack tightly into the jar, leaving 1cm space at the top; don't seal the jar yet

Salsa (fermented)

Ingredients

Method

What Makes This Variant Distinct