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.