Summer is here and fresh veggies are going to become plentiful and abundant! One of our family favorites is kale, which is one of the first veggies to be ready to harvest in the garden. My kids love kale in so many ways. The idea I am going to share with today is a taco salad with fermented homemade salsa.
Directions: Chop kale really fine. Chop cilantro really fine. Mix kale and cilantro.
3 C tomato, diced
¼ red or yellow onion, chopped
½ bunch cilantro, stems included
1-2 jalapenos, diced
1 green chili pepper
1 clove garlic, minced
½ lime, juiced
2 tsp celtic sea salt or sea salt
¼ tsp ground cumin
glass jar with tight fitting lid: mason with non metal- plastic lid (Very reasonable at Fleet Farm)
optional: add bell or pablano peppers, hot(ter) peppers: serranos, habeneros, or fruit: mangos, pineapple, peaches
Combine all ingredients in a large bowl, then transfer to your clean glass fermenting jar, leaving at least 1 inch of space at top.
Place the salsa in a fermentation container pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. If you need more liquid, push down again to release more juice, or add another tomato and press again.
Leave in a cool, dark place 2-4 days. ‘Burp’ the jar once a day to release the gasses Make sure to use a plastic lid cover for your mason jar!
When it’s ready, you will see little bubbles floating up the sides of the jar.
Store salsa in the refrigerator. Serve with chips, tacos, eggs, salad…
To make the salad: Layer Beanito Chips or Organic Corn Chips (optional for crunch factor), lettuce, taco meat (chicken or beef) and veggies (onion, pepper, tomato, olives, etc…), top with salsa!
Enjoy! Keep watch as I will continue to post lots of fun summer recipes to utilize all those fresh veggies from your garden and the local farmers markets! For another great KALE recipes try Kale Chips, Kale Salad or Beet Kale Muffins!