American

Tangy Fermented Red Salsa

Name: Tangy Fermented Red Salsa
Prep time: 45 min
Total time: 120 h 20 min
Yield: 32 servings
Ingredients: 12 ounces baby cucumbers (up to a pound); 1/2 teaspoon coriander seeds; 6 sprigs fresh dill; 2 Fresno chilies (halved lengthwise); 1 clove garlic (halved); 2 cups room temperature filtered water; 1 tablespoon Kosher salt

Tangy Fermented Red Salsa is a delightful condiment to keep on hand to complement eggs, meat, vegetables, and salads. This "live" food improves digestion and boosts the immune system.

By Chef Laura Bonicelli

corianderdillgarlic

Prep Time

45 min

Cook Time

—

Total Time

120 hr 20 min

Servings

32 servings

Ingredients

12 ouncesbaby cucumbers (up to a pound)
1/2 teaspooncoriander seeds
6 sprigsfresh dill
2 Fresno chilies (halved lengthwise)
1 clovegarlic (halved)
2 cupsroom temperature filtered water
1 tablespoonKosher salt

Instructions

1
Place the cucumbers, coriander, dill, chilies, and garlic in a quart jar.
2
Combine the water and salt, stirring until salt dissolves completely.
3
Pour the water into the jar to cover the cucumbers, leaving about 1/2 inch of space between the liquid and the top of the jar. Add water to cover all solids. Cover the jars loosely with a lid. Let stand in a cool, dry place - away from direct sunlight - for 5 to 7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate pickles for up to 6 months.

Nutrition (per serving)

Calories

0.1g

Protein

Carbs

0.04g

Fat

0.1g

Fiber

219mg

Sodium