Homemade Fermented Cilantro Salsa Recipes

HOMEMADE FERMENTED CILANTRO SALSA

Steps:

• Wash all the vegetables thoroughly, and dry them. Chop the tomatoes, green onions, cilantro, and garlic very fine. Place the chopped vegetables in a large glass bowl.
• If you are using the hot peppers, protect your hands by using disposable gloves. Remove the seeds, unless you really like it hot. Slice the peppers into small circular pieces, and add to the rest of the vegetables. Be sure never to touch your eyes until you wash your hands thoroughly.
• Add the whey and the salt to the vegetables, and mix well.
• Pour the mixture into a quart-sized mason jar. There should be at least one inch of space between the top of the jar and the mixture. It is important that the mixture does not touch the lid.
• Cover the jar, move to a dark place (I use the inside of a cupboard), and let rest for two days while the fermentation takes place, then refrigerate.
• This condiment should last a few weeks in the refrigerator, though, to be honest, we always finish it within a few days.

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

SALSA NO-CILANTRO

Steps:

• Finely chop jalepenos, garlic and onions and combine in a bowl.
• Add tomatoes and juice to bowl.
• Add remaining ingredients to bowl.
• Add olive oil to bowl and toss all ingredients.
• Drizzle water over bowl until salsa reaches a desired consistency.
• Add salt (and optional fresh ground black pepper) to taste.
• Add (optional sugar) to balance acidity.
• Refrigerate for at least an hour.