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.
When you go to all the effort to make a condiment from scratch, you want it to have some legs. It should last at least a few weeks; even better a couple of months. Let me introduce you to the art of culturing.
Now that tomato season is coming to an end, there will be lots of green tomatoes to use up. This salsa recipe is a great way to enjoy them. In this recipe, the tomatoes are roasted, which softens the hard tomatoes and mellows out their acidity.