Purposly Fermenting Cooked Salsa?

[u/Tiny_Golf_2615]

I have roasted tomatoes, onions, garlic and jalapeño, to which I will add fresh lime juice,, cilantro, and salt. If I add some of the brine from my Chinese perpetual fermenting jar, would this roasted salsa be good to ferment? Has anyone here tried anything like this? I love the flavor of the roasted salsa and it's a great way to use my abundance of garden tomatoes, and this is more a curiosity question; but I'd be willing to try out a small portion of my salsa if I could improve both the flavor and added health benefits by fermenting it.

[u/Beneficial_Win_2445]

In my case I like to ferment a salsa first and then blend it half/half with fresh roasted onion, tomato, garlic and peppers to serve.

[u/EarthDayYeti]

I don't know if I would want to just add some starter play cooked salsa, but maybe? Every time I've fermented something previously cooked, it has been in combination with fresh ingredients.

I would add the lime juice after fermenting, and use only cilantro stems as the leaves will get dark and slimy.

I've had luck with a roasted jalapeno hot sauce using half roasted jalapenos and half fresh, and I have also fermented fresh salsas using cherry tomatoes, onion, garlic, chili peppers, and cilantro stems.

[u/Tiny_Golf_2615 → u/EarthDayYeti]

Good call on the cilantro, the stems have amazing flavor as well. Thank you for the suggestion of combining fresh items and holding off on the acid in the lime. I think I have more confidence to give this a shot!

[u/Practical_Tension551]

I have fermented my roasted salsa and, it tastes beautiful and, the added health benefits are excellent as well.

Because roasting the veggies actually kills the good bacteria in order to start a fermentation you'll need a source of live bacteria to start the process. You can use anything. --- an active brine or whey... and, it also helps to mix in a small amount of unroasted garlic, onions and/or cilantro. This will reintroduce wild microbes. Stir in about 1 to 2% of salt by weight (roughly a tablespoon of kosher salt for a quart of salsa). Pack a clean jar as usual and leave some head space and, cover with a clean cloth and rubber band or an air lock lid.

[u/Tiny_Golf_2615 → u/Practical_Tension551]

Thank you for sharing your experience! I do have more onions, garlic and such to add that are fresh, and I think the people who suggested holding off on the lime may have a good point because the ferment will already be acidic. I think I'll throw in some zest tho, for flavor.

[u/Practical_Tension551 → u/Tiny_Golf_2615]

The main reason for using a lower salt concencentration is because the roasting process has already partially cooked, softened, and sterilized the vegetables. Which, means you only need a small amount of salt to Kickstart a short "flavor enhancing" ferment rather than a long-term heavy preservation. Please beware that too much salt will actually destroy the flavor you are seeking and, the salsa won't taste very good with tortilla chips.

[u/Delam2 → u/Practical_Tension551]

2% or more is the safe standard

[u/Practical_Tension551 → u/Delam2]

Most recipes assume you have already put salt in your original roasted salsa. As well as the added salt in the brine that must be added. And, if you read I did say between 1 to 2% salt.

[u/Delam2]

I recommend adding fresh tomatoes, onions and garlic to the mix. Even better if you can ferment the raw ingredients first with your perpetual ferment before you add the cooked veggies.

Forget the lime juice though either way till fermentation has taken place.

[u/Tiny_Golf_2615 → u/Delam2]

Thank you for your suggestions! I do have tomatoes ripening still, so I may add some of those to the salsa. I did try the tomatoes in the ferment too. They were like big fizzy tomato bobas (I used large cherry). Interestingly, I put them in green, and a few days later they had ripened in the brine to a nice red. I have some fermented onion and garlic in the jar I could also toss in the salsa.

[u/OddRestauranteur]

Fermenting citrus and herbs? Feel like there is a reason a lot of people avoid doing that.

[u/Tiny_Golf_2615 → u/OddRestauranteur]

I mean, I've fermented lemons with no issue. My concern was mainly with the fact that my salsa has been previously cooked, and I never hear of amyone doing that.