Comments on: Homemade Lactofermented Salsa

By: carrie

carrie — Thu, 05 Mar 2009 14:22:16 +0000

@Rachel – yep, just skip the whey and add an extra Tablespoon sea salt.

By: rachel

rachel — Thu, 05 Mar 2009 05:08:35 +0000

Is there a vegan way to make this?

By: FoodRenegade

FoodRenegade — Sun, 01 Mar 2009 01:27:46 +0000

Oh this is VERY similar to my own adapted recipe, except I add cumin. You can’t have salsa without cumin, can you?

By: Heather

Heather — Wed, 25 Feb 2009 12:27:17 +0000

I love strained yogurt, but had no idea what to do with the whey. I knew it was good for me, but that was the end of it. I also love homemade salsa, and your recipe sounds delightful. Now I have and excuse to make some yogurt cheese, and salsa! Thank you so much.

By: Monica

Monica — Fri, 20 Feb 2009 17:37:03 +0000

Thanks Carrie, I didn’t know I can make whey from yogurt. That’s great news since I’ve been holding some new recipes because I couldn’t find whey.

I’m all into fermented food…so healthy and delicouus!

By: Kristin

Kristin — Wed, 18 Feb 2009 13:38:18 +0000

I’ve not tried fermented salsa yet. Perhaps if I can get my tomatoes and peppers to actually PRODUCE this year, I’ll make some! It does sound yummy!

By: CHEESESLAVE

CHEESESLAVE — Wed, 18 Feb 2009 05:27:33 +0000

Salsa is probably my favorite of all the lacto-fermented foods. It’s the best way to eat tomatoes, in my opinion. I love it on scrambled eggs, huevos rancheros, nachos, tacos, or just with chips and guacamole.

By: TheCleverMom

TheCleverMom — Wed, 18 Feb 2009 04:55:50 +0000

How weirdly timely! I just made my first fermented sauerkraut tonight. I just used salt and spices. I was too lazy to also make my chevre to get some whey, as well as the home made kraut.

I’ll have to give this one a try; we eat a few Mexican meals a week.

By: Lisa D.

Lisa D. — Wed, 18 Feb 2009 02:04:41 +0000

Ohhh, sounds heavenly!
I love my Wild Fermentations book, btw!