In honour of British Tomato Fortnight (because a full 14 days is what the British tomato deserves!) we're sharing with you our very special fermented salsa recipe. Second-hand Salsa - as it was to be named - was always destined to be in our core product range. However, when it came to scaling up production to sell in jars we never had any luck and just couldn't get the consistency and high quality we wanted.
Soo, now we make it for special occasions (often for our workshop guests to try!) and for ourselves. But sharing is caring and if you're looking for a dip with a difference you really can't go wrong with this fermented salsa! Just make sure you're using delicious British grown tomatoes and choose local where you can.
Recipe - to fill a Crafty Pickle jar with growing room (370g full)
Tomatoes x 220g
Onion (red or white) x 1, medium
Apple with skin on x 1/2, medium OR sweetcorn x 40g
Garlic x 1, large clove
Cracked black pepper x 1/4 tsp
Ground coriander x 1/2 tsp
Chilli flakes (or powder) x 1/2 tsp (use more if you like things haaaat)
Salt x 7g
Large mixing bowl
Glass jar (to fit roughly 400-450g)
Give your jar a good clean in hot soapy water and leave to air-dry. You can sterilise the jar if you like but it's not necessary.
Finely dice the tomatoes, onion and apple (if using) and place in a large bowl. If you're using the sweetcorn instead add here.
Crush the garlic and add to the bowl along with all the other ingredients.
Mix well but gently, there will be some juice so you want the salt to be evenly distributed throughout the liquid.
Spoon the mixture into your cleaned jar removing as many of the air bubbles as you can by pushing down firmly and giving the jar a little shake as you go.
Add all the liquid and if you like you can use a small ziplock bag filled with water or a piece of baking parchment to keep the solid pieces submerged under the brine. See this blog for more on taking care of ferments at home.
Place somewhere warm (but not hot or cold) and out of direct sunlight until you can see bubbles being produced and the level has risen. This usually starts to happen after a couple of days.
Taste your ferment regularly as the longer you leave it the sourer it will be become. We wouldn't recommend leaving this to ferment for much longer than 5 days as you lose the tomato-y goodness.
As soon as you love the taste pop it in the fridge to maintain that quality!