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Canned lactofermented salsa https://www.metro.ca/userfiles/image/recipes/chutney-pêche-vanille-cannelle-conserve-10911.jpg PT30M PT00M PT30M
Mix all the ingredients in a Mason jar.Adding the lime juice and some whole coriander leaves to taste.Pack well to avoid air holes.Add a little waterTake a plastic bag for a snack, add water and close.Place the bag in the pot Masson (on the mixture) to let "breathe" the salsa.Ferment on the counter in the dark for one to two days. Keep 3 months in the refrigerator.
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1 lb cherry tomato cut in halves 2 italian tomatoes cut into cubes 2 stalks of celery cut into 0.5 cm pieces 1 yellow onion sliced 1 habanero pepper sliced zest of 3 limes 3 garlic cloves finely chopped 1 Tbsp. Salt 1/2 tsp. white sugar 1/2 cup water coriander leaves 1 Mason jar of a liter
Canned lactofermented salsa

Canned lactofermented salsa

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4
Accompaniments
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 1 lb
    cherry tomato cut in halves
  • 2
    italian tomatoes cut into cubes
  • 2
    stalks of celery cut into 0.5 cm pieces
  • 1
    yellow onion sliced
  • 1
    habanero pepper sliced

  • zest of 3 limes
  • 3
    garlic cloves finely chopped
  • 1 Tbsp.
    Salt
  • 1/2 tsp.
    white sugar
  • 1/2 cup
    water

  • coriander leaves
  • 1
    Mason jar of a liter
Imprimer ma sélection

Preparation

Mix all the ingredients in a Mason jar.

Adding the lime juice and some whole coriander leaves to taste.Pack well to avoid air holes.

Add a little water

Take a plastic bag for a snack, add water and close.

Place the bag in the pot Masson (on the mixture) to let "breathe" the salsa.

Ferment on the counter in the dark for one to two days. Keep 3 months in the refrigerator.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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