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| Not all of this went into the salsa, Sep 2019 |
I'm getting my batches of salsa fresca done, but I've been eating them too...I've got about 1.5 L currently, but the overall total is maybe 2.5 L so far: it's just so tasty. I love it on my scrambled eggs along with some melted cheese.
To make a batch I chop up:
- 1 kg tomatoes (mainly cherry toms)
- 0.25 kg spring onions
- several cloves of garlic
- one chili pepper
- a handful of cilantro leaf
This goes in a brine of 1.5 Tb salt per 500 mL water, and is fermented about 4-5 days on the counter before being refrigerated--or eaten. I like it a lot spicier than just the one chili (and my own ones aren't very spicy to begin with), but the son can't quite handle it, so I add chili paste to taste after serving--I made the paste last with last year's chilis.
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| A pot of chilis, Sep 2019 |
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