LACTO FERMENTED GARDEN SALSA
(recipe after much rambling)
(recipe after much rambling)
Hello all, my long lost blogging friends. You might wonder where I have been, and it is a simple story. Just about a year ago, we began putting into place a series of changes that moved us into a more simple, more homebound life. We have tried to move off the grid wherever practical (and sometimes where it is not practical). We purchased a milk cow named Bonnie. We put in an extra-large garden and tried to grow some of our animal feed.
Now I don't want to shock anyone, but these type of changes are a lot of W-O-R-K. Modern conveniences are named that for a reason. Processed, industrialized food is inexpensive and easy. Having a milk cow means someone has to be there to milk twice a day.... every day..... 7 days a week.... you get the picture. Anyway, our time seems to have become redirected.
For this winter I am planning to read a wonderful book called Deep Nutrition. We just finished a movie on-line called Back to Eden. I think we will implement some of these changes into our garden. I would recommend it to anyone wanting to garden in a real way. We also watched a movie called Burzynski. It is a wonderfully revealing movie on the incestuous relationship between big Pharma and regulatory agencies. It is worth watching, no matter what you think of Dr. Burzynski. We are still in the research phase to see if his remedy is effective. The same tactics are currently being used on our food supply (especially raw milk). Protectionism is alive and well in the United States of America.
My sister, the shopping queen, found us an amazing stove that is waiting to be installed when time permits this winter. It is in the picture. It is a Wedgewood stove from 1935 and is in almost pristine condition. It has both wood and gas burners. I am not even going to tell you what price she found it for. No need to excite envy and jealousy. It is a beauty, isn't it.
I wanted to get the recipe for lacto-fermented salsa up, even though the garden is put to bed. Next summer will probably roll around, and then it will be here. This bunch of produce is one of the last batches we picked before the cold weather rolled in. Enjoy
Lacto Fermented Salsa
Whey (about 1 TBSP per quart of finished product)
(I prefer a variety of colors - they are all different acid levels and each brings something different to the party)
(leave the skins on - I try to find some with bitterness to them - good balance)
Lime juice and lime zest
Cayenne, if necessary
Directions: I use a cast iron skillet to roast the peppers and tomatillos. If your hands have hot pepper on them, a few drops of bleach will neutralize it and you don't have to worry about touching your eyes for the next 10 hours. After roasting, I use a food processor to get it chunked up. Just use blasts, don't blend it. You want chunks. After everything is blended, add the chopped Cilantro, lime juice, lime zest and spices.
You will notice that I do not have amounts. Taste often. Don't forget the whey. If it lasts, you should leave it at room temperature for a couple of hours to allow the salt and whey time to innoculate your salsa. Bottle and refrigerate.