Salsa Recipe For Nachos - with fermented food benefits!

Here's a salsa recipe for nachos with fermented food benefits! Salsa that can also boost your immune system? Yes! If you like the tang of yogurt or keifer, youll love this fermented salsa. And if youre not a huge fan of tangy fermented food, this is a good one to try because its not too tangy. Nowadays with Corona Virus, its more important than ever to keep your immune system in tip-top shape. One way to do that is to keep the healthy bacteria in your gut thriving. This is because over 70% of your immune system in housed in your gut! This salsa recipe is super easy, is a lot like a pico de gallo, and will be ready in as soon as two days. And dont limit it to just a dip for your chips, top your meats and fish with it, or use it as a sandwich condiment! The same recipe would work with similar vegetables, so if for example you have a recipe for salsa verde you could probably make that into a great fermented food as well, just adjust the amount of chopped tomatillos so that its equivalent to two large red tomatoes.

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00:00:00 - intro
00:00:13 - how fermented foods help immunity
00:00:53 - Ingredients and preparation for fermented salsa
00:03:01 - Steps for successful fermentation
00:04:52 - Finished product

Ingredients
medium-large onion, finely diced
2 large tomatoes, diced
1 medium green bell pepper, diced
1-2 jalapeno peppers, diced (optional, omit for non-spicy food lovers)
2 cloves garlic, finely diced
Handful chopped fresh cilantro
Lime or lemon juice to taste
2 teaspoons KOSHER salt do NOT use iodized salt as this will not work for fermenting

Directions:
1. Of course you ALWAYS wash your hands before food prep (wink) but you really need to do it extra well here. Front, BACKS and in between fingers. Dont forget the thumbs, too! This is so you dont introduce any bacteria into the ingredients that will spoil your efforts.
2. Dice all the vegetable and herb ingredients and add to a large bowl
3. Add the 2 teaspoons kosher salt and your lime or lemon juice
4. Mix all the ingredients thoroughly to evenly distribute. The salt will start to draw the water out of the vegetables.
5. Fill a clean 1 quart mason jar with as much as you can
6. Use something to mash the vegetables down (I used a tamper from my high speed blender, but find whatever you can) to further release more water.
7. Fill the jar a little more and repeat the mashing process. You should have about two inches of space left at the top.
8. Check that all the vegetables are submerged under water, if not add a tablespoon or so of filtered water until they are. Keep in mind youll still need about 2 space, though.
9. Using tongs (not your fingers!), insert the weight from your fermenting kit into the jar. Make sure you still have a minimum of 1 air space at the top. The fermenting kit I used (NOT a sponsored link, no commissions made by me if you buy this) is by Nourished Essentials and can be found here: https://nourishedessentials.com/collections/fermenting-tools/products/easy-fermenter-and-weights-starter-kit
10. Seal the fermenting lid firmly and store in a cool, dark place for 2-3 days.
11. If upon your first tasting its still not tangy enough for your liking, reseal with the fermenting lid then use the pump 2-3X to pump out the oxygen.

Timestamps:
0:00:13 - Introduction: how fermented foods help your immunity
0:00:53 - Ingredients and prep required for this fresh salsa, fermented style!
0:02:44 - Corny Dad joke
0:03:00 - Proper steps to take for fermentation
0:04:30 - how to use @nourishedessentials fermentation lids and weights
0:04:52 - final result
0:05:35 - Storage steps for fermented salsa

#immuneboost, #fermentedfoods, #chipsandsalsa

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