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Canned lactofermented salsa
2018-08-23
https://www.metro.ca/userfiles/image/recipes/chutney-pêche-vanille-cannelle-conserve-10911.jpg
PT30M
PT00M
PT30M
Mix all the ingredients in a Mason jar.Adding the lime juice and some whole coriander leaves to taste.Pack well to avoid air holes.Add a little waterTake a plastic bag for a snack, add water and close.Place the bag in the pot Masson (on the mixture) to let "breathe" the salsa.Ferment on the counter in the dark for one to two days. Keep 3 months in the refrigerator.
4
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1 lb cherry tomato cut in halves
2 italian tomatoes cut into cubes
2 stalks of celery cut into 0.5 cm pieces
1 yellow onion sliced
1 habanero pepper sliced
zest of 3 limes
3 garlic cloves finely chopped
1 Tbsp. Salt
1/2 tsp. white sugar
1/2 cup water
coriander leaves
1 Mason jar of a liter
Canned lactofermented salsa
4
Accompaniments
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME
Ingredients
-
1 lb
cherry tomato cut in halves
-
2
italian tomatoes cut into cubes
-
2
stalks of celery cut into 0.5 cm pieces
-
1
yellow onion sliced
-
1
habanero pepper sliced
-
zest of 3 limes
-
3
garlic cloves finely chopped
-
1 Tbsp.
Salt
-
1/2 tsp.
white sugar
-
1/2 cup
water
-
coriander leaves
-
1
Mason jar of a liter
Preparation
Mix all the ingredients in a Mason jar.
Adding the lime juice and some whole coriander leaves to taste.Pack well to avoid air holes.
Add a little water
Take a plastic bag for a snack, add water and close.
Place the bag in the pot Masson (on the mixture) to let "breathe" the salsa.
Ferment on the counter in the dark for one to two days. Keep 3 months in the refrigerator.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
