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Fermented Mixed Pepper Salsa

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Fermented-Mixed-Pepper-Salsa1When I ferment veggies, I don’t use whey.    The salt used in the recipes, mixed with the natural lactic acid bacteria found in the air and on the veggies themselves are sufficient to complete the fermenting process.   If you choose to use a whey starter or any other type, be aware that the they will speed up the fermentation process.  Also, the warmer the room air, the quicker it will ferment, so please be aware and taste test at different stages.

 

There are several keys that cause fermentation in this recipe… The simple key to successful  fermentation is to make sure your vegetables are submerged in liquid.  Salt is optional but it is the way I like to ferment.  Salt also discourages the growth of bacteria other than lactobacilli., and it hardens the pectins in the vegetables leaving them crunchy and enhancing the flavor.  By running the peppers through the food processor, (I like this texture for a salsa), it breaks down cell walls of the veggies / peppers which helps to further release their natural juices, so no additional water is required.  Just make sure that there is enough liquid to cover the veggies.

 

If you haven’t tried fermenting, I encourage you to give this recipe a try.  It is very easy to do, it comes with amazing health benefits and you just might find a new ,exciting way to enjoy salsa!  By the way you don’t have to use the chillies / peppers that I did,  experiment make your own creation.

Fermented-Mixed-Pepper-Salsa4Ingredients: yields 5 cups

  • 1 lb  + 13 oz peppers, crowns intact
  • 1/3 cup raw apple cider vinegar
  • 1 Tbsp tamari, gluten-free
  • 1 Tbsp raw agave nectar
  • 4 cloves garlic
  • 3 Tbsp dried oregano
  • 1 Tbsp sea salt

Preparation:

  1. Caution:   Wear gloves when working with chilies, taking care not to touch  your eyes, nose or other sensitive parts of your body.
  2. Wash the peppers, cut in half and remove the seeds.  Leave the crowns of the peppers intact.  These add to the overall flavor.w
  3. Rough chop the peppers and place in the food processor, fitted with the “S” blade.
  4. Add the vinegar, tamari, agave, garlic, oregano and salt.  Process until the desired texture is reached.
  5. Pour the salsa in mason jars and fill to about 1/2″ from the top.   Do not ferment in metal bowls and I don’t recommend plastic containers due to possible leaching of chemicals.
  6. Place a coffee filter on top and secure with a rubber band.
  7. Tuck away out of direct sunlight for 24-72 hours, allowing it to ferment at room temp.   Stop the fermenting process when you achieve the flavor that appeals to you.
  8. Once the fermenting is done, replace the coffee filter with a lid and store in the fridge for up to several months.
  9. Natural separation will occur;  shake before each use.

peppers1

Poblano Pepper

I used 6 1/2 oz of this pepper.

  The poblano is a mild chili pepper.  Dried, it is called a chile ancho (“wide chile”).
The ripened red poblano is significantly hotter and more flavorful than the
less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally
and unpredictably, they can have significant heat.

chili-poblano-pepper

Fresno Chilies

I used 2 3/8 oz of this pepper.

It is similar to the Jalapeño pepper, but has thinner walls.
The fruit starts out bright green changing to orange and red when fully matured.
A mature Fresno pepper will be conical in shape, about 2 inches long, and
 1 inch in diameter at the stem.  Substitutes: jalapeno (not as hot).)

Fresno-chilies

Purple Jalapeno Pepper

I used 3 1/4 oz of this pepper.

The Purple Jalapeno is a smaller ornamental version of the typical jalapeno pepper.
The fruit of this pepper turns a beautiful shade of dark purple and stays that
way for a long time before finally ripening to red. Purple Jalapenos are
somewhat larger than regular Jalapenos, but with the same thick walls and fiery heat.

_Purple-Jalapenos-

Hatch Chili Pepper

I used 3 1/4 oz of this pepper.

The fruit looks long and curvy like Anaheim chili peppers, but they are
firmer and have a greater range of flavor, usually mild to medium.
They have a wonderful smell in their raw state.

Hatch-Chili Pepper

Santa Fe Grande Chili Pepper

I used 3 1/2 oz of this pepper.

The Santa Fe Grande also known as “Yellow hot chili pepper” and the “Guero chili pepper”.
The conical, blunt fruits ripen from a pale yellow to a bright orange or fiery red.
Santa Fe Grande’s have a slightly sweet taste and are fairly mild in heat.

Santa-Fe-Grande-Chili Pepper

Serrano Pepper

I used 1 3/4 oz of this pepper.

They are typically eaten raw and have a bright and biting flavor that
is notably hotter than the jalapeño pepper. Serrano peppers are also
commonly used in making pico de gallo, and salsa.

Serrano-Pepper

Mirasol Pepper

I used 3 1/2 oz of this pepper.

This thin-skinned pepper can vary more than any other chile in looks,
and therefore may be hard to recognize. Sometimes small, sometimes

large, smooth or wrinkled, it is quite inconsistent.  Spices up hot salsas!

Mirasol-Pepper

Mild Yellow Peppers

I used 7 7/8 oz of this pepper.

This pepper is nearly seedless, sweet in flavor and maintains their crunch.

mild-yellow-pepper

Do your best to remove most of the seeds.  The more seeds, the more heat.

pepper1

fermented-salsa-9

Below are a few close-ups to show you the end result. Enjoy!

Fermented-Mixed-Pepper-Salsa3

 

Fermented-Mixed-Pepper-Salsa2

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14 thoughts on “Fermented Mixed Pepper Salsa

  1. Christine says:

    Beautiful! Can’t wait to make!

  2. Jeannette says:

    What exactly are you referring to as the crown of a pepper? Is it the circular pith below the stem?

  3. Khadija says:

    Thanks for this wonderful recipe! I look forward to making it. One question…at any point do you remove the crowns, or do you include them through the entire process? Will they soften during fermentation? How long will the salsa last, refrigerated? (Sorry, three questions)

    • amie-sue says:

      Good afternoon Khadija,

      Your welcome. I hope to hear how it went for you should you make the recipe. :) I leave those little crowns, never removing them. They get well blended into the salsa. As indicated in the recipe, the salsa can last months in the fridge. I don’t have an exact time frame. Just use your eyes, nose and taste buds. I basically ferment cabbage the same way and it lasts a good 3 months. By that time, it is gone. :) Blessings, amie sue

  4. Nathalie says:

    Hi, I have never tried fermenting but your salsa looks amazing and I would like to try it. Do I have to use agave or another sweetener like raw honey or maple syrup could do? And, is you version spicy, medium or mild?

    Thanks

    • amie-sue says:

      Hi Nathalie,

      You can use any sweetener that you wish to. My version was on the medium sided but I took out most of the seeds. Next time, I will let a few more slip in since we like “heat”. :) Have a wonderful weekend! amie sue

  5. narf7 says:

    I make my own homemade non-dairy kefir from homemade sesame milk, date paste and kefir grains that don’t seem to mind living in this mix. I learned that it’s the sugar in the medium that makes the grains happy and haven’t dunked them into cows milk to refresh them in ages and they are still fermenting merrily away and growing (albeit more slowly now) so I figure they are happy. I have used the results of their fermentation (the sesame kefir) to culture homemade hummus and the results were amazing so I am going to try it to make a batch of your wonderful fermented salsa. Its summer here in Australia so I shouldn’t have any problems getting it to ferment :). Thankyou for your amazing tutorials and recipes.

    • amie-sue says:

      Thank you sharing all of that Narf7,

      I haven’t used kefir grains before… so glad to hear what your experience is with them. Please keep me posted how it turns out. Many blessings, amie sue

  6. amy schmidt says:

    Can’t wait to try this. Love to ferment and love salsa…looks like I’ll be growing some new varieties of peppers come spring, too……

    • amie-sue says:

      That is wonderful Amy…. I love growing food!! Keep me posted if you make it in time. Have a wonderful weekend, amie sue

  7. Maria says:

    I made this recipe as a gift for my husband of Christmas.
    He is a salsa and hot sauce fanatic and complained that he hasn’t found any organic kinds he likes since moving to Boise.

    I substituted raw organic honey for the Agave, and Bragg’s Liquid Aminos for the Tamari. I also doubled the garlic……we LOVE garlic.

    It was DELICIOUS. The whole family, kids included, were raving about the taste. It had a wonderful flavor, with medium heat, that we could all handle (I didn’t use any seeds).

    It was so good that I just made another slightly larger batch last night. Let’s see if it will last longer than 2 weeks this time!

    Thank you for this vegan fermented recipe…it is certain to become a staple in our home! Cheers :)

    • amie-sue says:

      Good evening Marian,

      Oh goodness… thank you for sharing this with me. I love to get feedback on how recipes work for others. I am so thrilled that this is becoming a staple for you all. :) Fermenting often seems intimidating to people, but once you try it, a person really finds out just how easy it is.

      Anyway, I am rambling. Thank you so much for taking the time to leave a comment. Have a blessed and glorious week. amie sue

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