Comments on: Spicy Fermented Salsa: Take Tomatoes to the Next Level

By: David

David — Thu, 08 Jun 2023 19:33:18 +0000

My guess is not enough salt. Some salt is needed to slow down the fermentation and inhibit bad stuff from growing. Too little salt and you will get little or even no fermentation.

By: Concerned

Concerned — Sun, 04 Sep 2022 23:14:24 +0000

In reply to Rena.

Oil is not a substitute for a weight and can actually encourage the growth of botulism.

By: Ms Rosalyn Lake

Ms Rosalyn Lake — Mon, 29 Aug 2022 07:02:46 +0000

In reply to Linda Ly of Garden Betty.

Hi, I left mine for 7 days as I love the tangy flavour, it was the liveliest ferment I have ever made, but on day 7 & 8 the separation became more and more and had so much liquid I had to drain it before putting into jars and only got a free small jars from what was a huge fermenting vessel and 2 good sized bottles of liquid. It won’t stop fermenting in the fridge and the jars have leaked out over night. 3 questions please; how can I stop this happening? Why did it separate so much and turn the ingredients to liquid and what can I do with this liquid? Thanks so much.

By: Stephanie

Stephanie — Sun, 10 Jul 2022 02:36:52 +0000

I have a question about tang. I bought a fresh salsa and put it in the fridge. Before its expiration date, I tried eating it and it had an unusual taste sharp with a fizzy quality. I’d never bought that brand before so I thought it was intentional and that I didn’t like that company’s style, but then I realized it reminded me both in flavor and fizzy-ness of a mimosa made with sparkling wine (in other words, like the difference between the flavor of a juiced grape vs. the flavor of wine). I concluded that it had fermented somehow, and threw it out. Another time, I drank orange juice that had been in my fridge for a long time, well past its expiration date, and noticed that same kind of alcohol flavor, and threw it out. Is this what you mean by the tanginess increasing by leaving the salsa out longer? Or is tanginess a different flavor than a flavor similar to alcohol?

By: Linda from Garden Betty

Linda from Garden Betty — Mon, 10 Jun 2019 08:20:06 +0000

In reply to Michael Irwin.

Sure, but only if it’s in a dark enclosed space (no direct sunlight). Sometimes, an upper kitchen cabinet works too (as it’s usually warmer from all the cooking going on).