I am swimming in tomatoes so I made this deeply flavored garden salsa. It's a great way to use up your garden bounty this time of year. Roasting gives the salsa a caramel richness and the recipe is safe to can.
Making living whey based fermented foods is a great way to get probiotics and strengthen your immune system, but in the case of salsa, it usually gets eaten so fast around here that there is not always time for it to ferment.
This winter salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon. Surprisingly good.