Fermented Lone Star Salsa

A two-quart batch of our Fermented Lone Star Salsa starter will make ten or more quarts of salsa—just when you’re ready. And for pennies on the dollar over store bought, pasteurized brands. There is a good punch of chiles in this version, but fermenting them yields a medium spice level.

This recipe makes 2 quarts.

– Recipe by Bill Hettig

Ingredients for Fermented Lone Star Salsa:

• 4 cups of jalapeno chiles (20+ large), seeded, deveined, and finely diced.
• 2 of cups onions or scallions, finely chopped.
• 4-5 cups bell peppers, green or mixed, finely chopped.
• 4 tablespoons of chopped garlic (10-12 cloves).
• 1½ cups of celery, finely minced.
• 2 teaspoons of dried oregano.
• 1 teaspoon of coriander seed, dry toasted in skillet and ground.  Alternatively you can use coriander powder.
• 2 teaspoons of cumin seed, dry toasted in skillet and ground.  Alternatively you can use cumin powder
• 1 teaspoon of chipotle’ chile powder (or to taste).
• 2 tablespoons of Celtic Sea Salt or other premium brand for the brine.
• 1 cup of apple cider vinegar.  Raw and unfiltered is best.

After Fermentation:

• 3-4 fresh tomatoes, finely chopped, drained in sieve.
• 4 tablespoons of lime juice.
• 2 teaspoons of lime zest, finely minced.
• 2 cups of fresh cilantro, large stems removed, and chopped.
• ¼ cup of good olive oil.

Directions for Fermented Lone Star Salsa:

1. Combine all vegetables and seasonings (first 9 ingredients) in a large bowl and mix well.
2. Load into a clean 2 quart wide mouth jar, tamping down lightly until 2 inches from top of jar.
3. Pour vinegar into the jar.
4. Make your salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this two quart batch.
5. Fill your two quart jar with this brine solution until about one inch from the jar lip.
6. Use some sort of weighty object to hold the salsa under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Fermented Lone Star Salsa is sour enough for you. If it is not, just add a day and re-check.
10. To 2 cups of starter add the remaining ingredients; refrigerate 2 hours & serve.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!