Last week I posted my taco seasoning recipe, so now for salsa. It's funny, when I bought a jar of salsa, it didn't fit into my $1 per pound produce rule, as I got 24 ounces for $1.98, GV brand. Now I make 32 ounces for $1.97.
I was using the lacto-fermented recipe from Nourishing Traditions, but when I posted my taco seasoning recipe, a reader posted a good recipe that I adapted in my last batch to be lacto-fermented. By lacto-fermenting condiments they will last longer, although that is not a problem with us and salsa. A batch of salsa doesn't last us two weeks here because it is so good. Lacto-fermenting also adds nutrition for no extra cost.
Salsa has proven to be a better solution to getting some lacto-fermented veggies into my husband than pickles. Although he likes the pickles, unless I put them on his plate, he doesn't think to eat them. Since I'm obsessed with salsa, I just put it on his food when I put it on my food.
To keep the lacto-fermented benefits, I add it to the food when it's on the plate ready to be served, not when it's cooking on the stove. I add it to eggs, tacos, quesadillas and taco mac. By adding it to our eggs in the morning we are getting a lacto-fermented condiment every day, which I am thrilled about.
1 lb tomatoes - $1.19
2 small onions - $0.13
2 jalapeno peppers* - $0.25
3 cloves garlic* - $0.20
1/2 tablespoon cilantro* - $0.06
1 teaspoon oregano - $0.04
2 tablespoons lemon juice - $0.06
1 tablespoon sea salt - $0.02
4 tablespoons whey (or additional tablespoon of salt) - $0.02
1/4 cup water - $0
I don't bother peeling or deseeding my tomatoes, but you can.
Chop the veggies, then put all ingredients into the blender, a few at a time if necessary. Put in jars, covered and let sit at room temperature for two days. I had divide mine into two jars, since I was using old salsa jars. Then move it to the refrigerator.
*The garlic and cilantro are optional. I put in half the amount most recipes call for because I like the flavor of both, but I don't want them to be overpowering. You can add more jalapenos, but I add less because the hotter it is, the less I use. By keeping it mild, I can pour it on my food.
If you don't want it lacto-fermented, reduce the salt to a teaspoon, add more water, and refrigerate immediately.
Two Cent Apples
I'm not sure if this is regional, but my Walmart has apples on sale for $0.06 per pound. It was not an error. I checked with the produce guy. We bought over 21 pounds for $1.30. My husband put a limit on how many we should get, but I thought this was an amazing deal. I'm processing them into applesauce so I can freeze it. I'm going to have a busy crock pot!