Tangy Fermented Red Salsa
Bright crimson chilies and fragrant dill create a complex, tangy heat that develops beautifully over days of fermentation. This vibrant salsa brings an addictive punch to everything from morning eggs to grilled meats, with each spoonful delivering layers of flavor that only time can cre...
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 32 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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.