Summer Salsa - Recipe by Anna Matilda
Ingredients
A mix of Summery salsa ingredients – e.g. tomatoes, chillies (start with 1–2 and add more if you like extra heat), garlic, corn, capsicum, cucumber and onion
Salt
Lemon or lime juice (optional)
Method
Chop all the veg into similar sized pieces: small or large, it’s up to you.
Weigh the combined veg and calculate the amount of salt you will need, based on 3% of the weight of the veg.
Add the salt and a squeeze of lemon or lime juice (optional) for extra zing.
Mix well, then pack into a clean glass jar.
Push the smaller clean jar inside the larger one so it weighs down the veg. Fill the smaller jar with water to add weight if necessary.
Loosely cover everything and leave it on the bench. Overnight, brine will form, covering the veg.
Taste after two days. It should taste like a fresh, zippy sweet-and-sour salsa, perfect to serve with Mexican dishes or chips and crackers. If you like it more sour, leave it for longer. Once it’s fermented to your liking, remove the small jar, seal the larger jar and refrigerate.
