Please welcome Nikki from Project: Family Cookbook. I’ve been working on a big project myself, thus the lack of posts here for the past few months — more on that later. So Nikki volunteered this beautiful recipe to fill the gap. (Anyone else interested in guest posting? Contact me.) I’m so thankful — and so excited to make some of her Roma Fresca myself. Thanks, Nikki! –Wardee
Salsa Fresca is one of my favorite condiments. I bought beautiful local ingredients and could not wait to go home and make it lacto-fermented. I quickly realized that I forgot to purchase any sort of pepper, be it Anaheim, jalapeno or even Bell. But I went ahead with my plan, as I did not want to lose any of the freshness of my Farmer’s Market produce. It turned out beautifully and my family loved it. The result? Roma Fresca. I could not be more excited to share it with you.
You need just a few ingredients:
- 5 large roma tomatoes (skins peeled*, seeded and chopped)
- 1 medium sweet onion, diced (you can use any onion, though sweet onions are easier on the eyes and taste just as good as a yellow onion)
- 1/2 bunch of cilantro, chopped
- 2 cloves of garlic, minced
- 4 tablespoons whey
- 1/2 to 1 tablespoon sea salt (first time making it do 1/2 tablespoon as it is easier to add then take away!)
*To peel tomatoes, submerge in boiling water for 5 seconds. This skin will peel off nicely.
Makes 1 quart. Add all ingredients to a large bowl. Lightly mash/pound to release juices. Stir well. Fill a wide-mouth quart jar. Leave out at room temperature overnight to allow fermentation to begin before placing in fridge.
Use Roma Fresca on top of steaks, fish, or chicken for a mouth watering combination. Also use it with chips as a mild salsa. This tastes fresh and wonderful and lasts for 1 to 2 months in cold storage.
I’m sharing this post in Pennywise Platter Thursday.