Friday, July 13, 2012

Fresh Salsa

I made some fresh salsa and, while it was not piquant, it really tasted good. Not only was the salsa SCD legal, but it was also my first attempt at natural fermentation of food. I was rather apprehensive, but am pleasantly surprised by the results. I am not going to go further into the topic of fermentation in this post since I plan on creating a post solely dedicated to the topic. I will post the recipe for the salsa as soon as I have finished tweaking the recipe. The minimum time for fermentation is 12 hours, so I am waiting to see what happens along the way. 
Majority of the Ingredients
All Ingredients Prepared and Mixed Together
After 12 hours of Fermentation and Topping Avocado

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