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Fermented Pico de Gallo

April 14, 2013/32 Comments/in Other /by Ozuke

It’s April and by all signs, like the snow outside and the cold temperatures these past few days, NOT tomato season. My decision to post this blog might surprise some of you, but I received a request for a fermented salsa recipe. Honestly, besides zuké pickled things, there is no other condiment I crave more […]

Zuké Salad Dressing

April 10, 2013/1 Comment/in Gluten Free, Other /by Ozuke

From the kitchen of our favorite foodie about town, Michelle Auerbach: Feeling springy? Feeling cleansy? Feeling the need to eat all the greens that popped up at the Farmer’s Market this week? Want to add your Zuké to a salade composée? Here is the dressing and the salad for you. Carolyn’s THE DRESSING 3 inch […]

Fermented Pico de Gallo

April 14, 2013/32 Comments/in Other /by Ozuke

Zuké Salad Dressing

April 10, 2013/1 Comment/in Gluten Free, Other /by Ozuke

Full Sized Blog Element (Big Preview Pic)

Fermented Pico de Gallo

April 14, 2013/32 Comments/in Other /by Ozuke

It’s April and by all signs, like the snow outside and the cold temperatures these past few days, NOT tomato season. My decision to post this blog might surprise some of you, but I received a request for a fermented salsa recipe. Honestly, besides zuké pickled things, there is no other condiment I crave more than salsa. Daily. Thanks for prodding me Aaron!

So where do you get organic tomatoes in our temperate zone this time of year? Circle Fresh Farms organic tomatoes are available at Whole Foods Markets on the front range of Colorado. Circle Fresh is a network of 10 small farms working together to grow produce locally.

This is a simple recipe, and one that has a lot of flexibility, too. It can be spicy or mild, red or green (tomatillos), garlicky or garlic-free.

Fermented Tomato Salsa
Ingredients:

2.5-3 lbs of tomatoes of choice
1-2 onions (yellow, white, or red)
Fresh Cilantro to taste (I use 1/2 cup or more)
1 lemon, juiced
2-3 limes, juiced
2 TBSP celtic salt
Spices to taste ( I use salt & pepper only, but cumin, oregano, or powdered chili could be added)
Peppers (sweet or spicy…I use jalapeno but sweet peppers work well too if you don’t like spicy!)

photo by Joe Baran

Directions:

Chop tomatoes, peppers, onion and cilantro (garlic if you decide to use it)
Toss all ingredients into large bowl
Add the citrus juice
Add salt & pepper (other spices at this time, if you like)
Pour into quart or half gallon size mason jars and cap
Leave on the counter for approximately 2 days
After fermentation is complete, store in refrigerator for up to 9 months

photo by Joe Baran

Some fermented salsa recipes include whey, but I do not use it when I ferment salsa. In our home, we enjoy salsa on just about anything. This recipe is an alternative for putting up your tomatoes in the fall, when so many are available either from our home gardens or the farmers’ markets.

The vibrant colors of the salsa makes me want to eat it immediately, but I will wait a couple of days! Buen provecho!

photo by Joe Baran

Zuké Salad Dressing

April 10, 2013/1 Comment/in Gluten Free, Other /by Ozuke

From the kitchen of our favorite foodie about town, Michelle Auerbach:

Feeling springy? Feeling cleansy? Feeling the need to eat all the greens that popped up at the Farmer’s Market this week? Want to add your Zuké to a salade composée? Here is the dressing and the salad for you.

Carolyn’s THE DRESSING

3 inch piece of fresh ginger grated

3 cloves of garlic

6 inch piece of turmeric peeled and chopped

½ cup extra virgin olive oil

2 lemons juiced

3 Tablespoons of tamari

2 Tablespoons raw honey

½ teaspoon sea salt

Place all the ingredients in a blender. Blend until smooth.

For the salad, I bought one bag of lettuce from Oxford Gardens, one bunch of carrots from Cure farms, I had some tofu in the fridge I had friend up yesterday in coconut oil, and some steamed asparagus. To this I added a heaping ton of Zuké beets, dulse, & kale. The key to a salade composée, or a composed salad, is to make it look appealing on the plate, with drizzles of this and jots of that in contrasting and vibrant colors. Use whatever you happen to have in the fridge including but not limited to cooked potatoes, chicken any way, steamed veggies, salmon, tempeh, good raw milk cheese, green beans, snow peas, really anything that catches your eye.

The key, though, is the combination of the grated beets and the salad dressing with some lettuce to catch the juices.

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Half Sized Blog Element (Multi Author Style)

Fermented Pico de Gallo

Zuké Salad Dressing

Fermented Pico de Gallo

Zuké Salad Dressing

Full Sized Blog Element (Big Preview Pic)

Fermented Pico de Gallo

Zuké Salad Dressing

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