Fermented tomato salsa
Cooking Time1 h 30 m
Ingredients8
DifficultyMedium
This fermented tomato hall gets a nice heat from chilin and makes itself really good on the taco table. It only needs a few days in advance, so the rest of the dinner can take care of itself until it’s time to eat. Stress over hacked corianders just before serving for that fresh closing.
Ingredients
- Step: 13 pc plums
- Step: 21 pc green paprika
- Step: 31/2 pc red chili
- Step: 41 pc yellow onions
- Step: 51 pc garlic divide
- Step: 61 tsk salt
- Step: 72 tsk red wine
- Step: 81/2 pc cake of coriander
Instructions
- Step: 1Cut the tomatoes in pieces. Take care of the pepper. Share, core out and hack chili. Scale and hack the onion. Scale and tear the garlic.
- Step: 2Add all the ingredients in addition to the coriander in a well-disked airtight glass jar and let stand at room temperature 3 days.
- Step: 3Hack the coriander and turn down just before serving.
- Step: 4Serve to e.g. mex or dip with nachochips.
Näring
| Calories | 18kcal |
|---|---|
| Carbohydrates | 3g |
| Fat | 0.1g |
| Protein | 1g |
| Serving Size | 0 |
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