Tag Archives: Onion Garlic

Fermented Salsa

I got this recipe from http://www.cheeseslave.com/lacto-fermented-salsa/

Fermented Salsa

Ingredients

Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
Medium fresh tomatoes (4), or canned tomatoes (1 pound), organic if possible
Medium white or yellow onion, organic if possible (1)
Garlic cloves (2)
Lemons or 3 limes, organic if possible (2)
Sea salt (1 TBS) — where to buy sea salt or
whey (2 TBS) — if you don’t have any whey, use an additional 1 tablespoon salt
Optional: 1 bunch oregano, fresh (or 1 teaspoon dried)
Optional: cilantro (1 bunch), fresh
Optional: Filtered water

Equipment

Rubber gloves
Quart-sized mason jar with lid
Optional: Food processor

Directions

1. Wearing gloves, cut open the chiles and discard the stems and seeds (If you don’t wear gloves, you risk burns — trust me, I’ve done it. I advise wearing the gloves.) Set aside.

2. If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.

3. Peel and quarter the onion and peel and smash or crush the garlic.

4. If using fresh herbs, rinse, dry and chop them, discarding the stems.

5. Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor (you can also do this by hand — just dice everything with a sharp knife).

6. Squeeze the 2 lemons or 3 limes and add the juice.

7. Add the sea salt and whey.

8. Pulse several times (more or less for desired consistency).

9. Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and it’s too chunky). If you add water, put the lid on and shake it up so it’s incorporated. Make sure to leave at least an inch of space from the top of the jar.

10. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.

Finished Health

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We are finished with health!  Isn’t that great?  The girls decided yesterday that since we were so close to being finished, they would just work on through to the end.  (This decision was made all on their own, I didn’t even suggest it)  I think that is amazing in itself but so typical of homeschool kids. 

Today is a very nice day.  Lots of sunshine.  Temperatures are in the low 40’s.  Amazing!  I have clothes on the line, I love it.  The girls and I have been walking down to the barn to get milk this week.   Today’s walking should be fairly nice except for the mud.  I know, complain, complain.  But I really do not like walking in mud.  Good exercise though. 

Tonights menu will be kielbasa with sauteed mushrooms, onion, garlic and green peppers served over brown rice.  I haven’t decided what to have for dessert yet , maybe a peach cobbler.  I have made little progress on the matching aprons.  I am very frustrated with myself.  I made an unfixabe error on the little girl apron.  I will have to transform it into a doll apron.  At least, it will be usable for something.  Well, that’s how you learn, I reckon. 

I hope you all have lots of sunshine today and warm temperatures and that you are able to go outside and enjoy the beauty of the day.  God bless.