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Real Recipes » Featured, Grain-Free, Recipes » Kid Fermented Salsa!

Kid Fermented Salsa!

At our house we eat a lot of fermented salsa!  We started making it from the Nourishing Traditions cookbook years ago, and fell in love immediately.  However, salsa made with jalapenos is too spicy for my kiddos, and I wanted them to be able to enjoy the many benefits of fermented salsa somehow too.

The answer: KID SALSA.  Super simple.  The same recipe, minus the heat.  And minus some of the cilantro too.  The kids eat it on eggs and dip cheese sticks, veggie sticks, nut crackers, chips, anything we think of.  I add a little to some of their cooled soups, to guacamole, on their hamburgers, and many other things.  They get millions of beneficial bacteria and of course, flavor.  As they get older I will probably start adding a little jalapeno and build up from there.  You’d be surprised though how the onion, garlic and herbs provide a wonderful flavor on their own.

Don’t assume this means you need to eat your salsa without the heat!  I love heat in my salsa too!  You can make the regular salsa easily at the same time (don’t forget to label it well), or even ferment just the jalepenos in a separate jar (you will get your heat but the flavors won’t taste as blended).

KID SALSA RECIPE

(adapted from Nourishing Traditions cookbook by Sally Fallon)

  • 4-6 roma tomatoes, diced
  • 1 small onion, very finely chopped
  • 6 cloves garlic, finely minced
  • 2 Tbsp fresh cilantro (or 1 tsp dried), finely chopped
  • 2 Tbsp fresh oregano (or 1 tsp dried)
  • juice of 2 lemons (or 2 Tbsp lemon juice)
  • 1 Tbsp sea salt
  • 4 Tbsp whey

Directions:
Mix all ingredients and place in a quart-sized, wide-mouth mason jar.  Press down lightly to remove air bubbles, and add filtered or spring water if needed to cover the vegetables completely with liquid.  The top of the vegetables should be at least 1 inch below the top of the jar, as it will expand during fermentation.  Cover tightly and keep at room temperature for about 2-3 days before placing in fridge.  It will get better with age and last months (if you can keep from eating it all before then!).

You’ll notice I don’t peel or seed the tomatoes as in the NT recipe.  This way is much faster, I usually don’t have to add any more liquid, and my family loves the results!  Enjoy!

Written by katie

Katie is a busy mom and former DNA researcher turned Forensic Scientist. She applies her scientific background and understanding of the human body to better understand the food she eats and the truth behind politically correct nutrition. Read more about Katie.

Filed under: Featured, Grain-Free, Recipes

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