I love salsa. Here in California, this condiment is an essential for our Latin-inspired cuisine. The problem is that store-bought versions are pretty rubbish, so I’ve been experimenting to create the perfect fresh, restaurant-style chipotle salsa recipe. I wanted something not too saucy, not too spicy, but fresh and flavorful. You guys – this is it. This cultured chipotle salsa is off-the-hook.
With the optional addition of a touch of fresh whey or sauerkraut juice this killer salsa becomes a probiotic-rich health food. If you like it spicier, feel free to add more chipotle or a diced jalapeno or two.
I’m planning on making gallons of this stuff while I have heirloom tomatoes and peppers fresh off our garden vine. I’ll freeze it without the whey and then culture it when I defrost it. Come wintertime we can still relish the joys of summer’s harvest.
Cultured chipotle salsa ingredients
- 3 medium sized tomatoes, roughly chopped
- 2 mild green chile peppers, seeded and roughly chopped
- 1/4 red onion, roughly chopped
- 2 cloves garlic, minced
- 1 tsp. raw honey – find raw honey here
- 1/2 cup packed, minced cilantro
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. ground chipotle – find ground chipotle here
- Juice of 1 lime
- Sea salt to taste
- 1 T. fresh whey or sauerkraut juice (optional for culturing)
Cultured chipotle salsa method
- Place all ingredients in a food processor and pulse a few times until desired consistency is reached. (I prefer a fairly smooth salsa, but you may like yours chunkier).
- If you have added whey or sauerkraut juice for culturing, allow the salsa to sit on the counter top overnight, covered, before transferring to the fridge. You can eat some at any time. Salsa should keep for 1 week uncultured and for several months when cultured.