Sauer-Salsa Sauce
Fermented Tex-Mex flavored salsa.

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Sauer-Salsa Sauce

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1 pound Jalapeno peppers Sliced
1 pound Sweet peppers Dee seeded and sliced
2 cups Fresh garlic cloves
2 large Sweet onion Sliced
1 cup Carrot Shredded
1 cup Chayote squash Shredded
1½ Tbsp Cumin seed
1½ Tbsp Smoked Spanish paprika
2 quarts Filtered water
4 Tbsp Himalayan pink salt
One gallon glass jar with plastic lid






    This wild fermented salsa is a relatively quick ferment which can be enjoyed in as little as 1-2 weeks. Its Tex-Mex profile is complimentary to a wide array of dishes making the menu possibilities and variations virtually endless. Our two favorite uses are, of course, avocado bowls, and our new  Queso Fond’Ulu recipe.

    We also try to keep an easy-access jar on the dining table enabling us to add live probiotics, enzymes, vitamins and great flavor to numerous items. The temperature is easy to adjust by reducing the hot peppers and adding more sweet peppers or by employing different vegetables like carrots or chayote, just like in this example:

    Furthermore the zesty flavors in this fermented salsa make a really good base to add to, say, a fresh salsa of tomatoes, onions and cilantro thereby infusing it with dynamic flavor not to mention a healthy boost to your gut microbes!

    Fellow Cuisinauts, please share your experience! And as always I am available for consultation, guidance and questions.

    Love Liza


    20 minutes

    Prepare vegetables.

    Rinse veggies well with filtered water gently brushing off any debris. Cut out any bad spots, but do not peel. Depending on the size of the chayote squash you may need to peel if the skins are super tough. Slice or dice peppers and onion depending on your preference, however it will all be blended up at the end. Shred the carrot and chayote squash. In a one gallon glass jar, layer in veggies starting with garlic, then carrots, chayote, peppers and end with sliced onion which assists in holding everything under the brine. Try to leave 1-2 inches of space between the veggies and the top of the jar to allow for bubbles to escape.

    5 minutes

    Mix brine.

    In a separate jar add salt to filtered water and stir until salt is completely dissolved. Pour over veggies in jar. Cover with a lid or plastic wrap. Place jar on a plate or bowl to catch any overflowing brine that escapes ferment jar when the magic begins to happen. Place in a consistent temperatured warm space (ideal temperature is between 66⁰-70⁰F) in your kitchen where you can monitor the progress.

    1-2 weeks


    After about one day you will begin to notice bubbles seeping from the different ingredients. This is exactly what you want while it means the fermentation process has begun. You may also begin to notice a somewhat pungent smell from the garlic & onions which also is very normal. Every day gently turn or shake jar to incorporate all the action throughout the jar and reduce the risk of any kham yeast from forming on the top. Kham yeast isn't harmful but can adversely affect the flavors. It resembles a powdery white film that forms right on the top surface of the brine and continues to grow or thicken eventually creating a wavy pattern. If you notice this beginning to form, DON'T SHAKE IT UP! The yeast needs to be removed but this is difficult as it will break up into a million tiny bits if you try to spoon it out! Instead, just add a little more brine (2 Tbsp HP salt to 1 quart filtered water), and overflow the yeast off the top over the edge of the jar. Make sure you do this in your sink or over a container to catch the overflow. Then wipe the jar with a towel and clean up any leftover bits of yeast. Try to use as little brine as possible so you don't disrupt the microbe colony that is quickly growing and establishing itself. Cover with a clean lid and continue the fermenting process. Kham yeast will usually only form if ferments aren't being gently shaken daily. They can even be shaken twice, if you can remember. I like to place my very active jars where I will see them first thing when I enter the kitchen in order to jog my memory. A smartphone alert might also be helpful.
    Enjoy the show. Over the next two weeks you may notice some lively things happening, like a profusion of bubbles escaping from your ferment jar! This may cause a little brine to overflow and escape from your fermenting vessel. This is no cause for alarm and is indicative of a healthy and active ferment. However, if it looks like too much brine is being lost causing your veggies to float without brine on the surface, then you can add more. But try to avoid this practice as it can disrupt the ferment, especially depending on the stage it is at. The whole process could be compromised if the brine level is too low and the veggies are exposed to air which may encourage mold to form. Mold is usually furry and has a gray, black, pink, and/or bluish-green color. If mold appears then the spores can spread throughout the entire jar. In this case the ferment should not be consumed. So adding a little bit more brine in a timely fashion can prevent this issue from transpiring. Also be aware that higher or lower room temperatures can accelerate or decelerate the fermentation process and cause increased or decreased bubble activity. Slow, even and consistent is the general rule of thumb here. It's important for all the proper stages of microbiome development to occur for optimum probiotic numbers so you want to take it nice and slow. As aforementioned, keeping the temperature as consistent as possible will generally yield the best results. And don't fret if your process isn't absolutely perfect right away, you can still enjoy relatively good results. Keep in mind if you are just embarking on fermentation for the first time, that this is all a learning process and that you are developing a working, exploratory relationship with your ferments. As you gain experience, you will begin to develop a living symbiotic relationship with your ferments, sensing proper or improper growth more readily. Don't tell anyone, but I can frequently be found conversing with my ferments. And don't fret even if your ferments grow a little faster or a little slower, they are still beneficial and delicious!

    5 minutes

    Blend it up

    After about 2 weeks the ferment activity should decrease. At this point it is ready to be blended into a sauce. This can be accomplished with a mortar and pestle, a manual food chopper or even just by using a good sharp chef's knife. If you have access to electricity then you can use an immersion blender, food processor or regular blender. On our current solar system I prefer an immersion blender for its relatively low power consumption. Just blend it up to the consistency you desire. Place in a storage jar and keep in a cool place. Usually I don't even store this sauce in the cooler because we go through it so quickly, and accordingly it is stirred around on a daily basis from our continuous usage. However, ferments can be stored in your cooler or refrigerator for a very long time if necessary. In addition it will slowly continue to ferment in the refrigerator and develop even richer flavors throughout much of the aging process.



    Serve with your favorite corn chips or Tex-Mex themed dishes. We also add this to dressings, marinades, sauce, soups and salads or try it in our favorite plsnt based Tex-Mex Queso recipe.


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    2 Comments Hide Comments

    Thank you so much for sharing this recipe with us! I am enjoying the process and we already know we love the product when you make it. So good! My husbands favorite thing to put on his eggs, tacos, burritos, quesadillas, beans, etc. or just eat straight with tortilla chips. A daily dose of gut healing living probiotics.

    Aloha Geneveve, you are welcome! It is an absolute pleasure to share this recipe with you and to see your journey thru the ferment world. My heart smiles knowing your family is enjoying the results!

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