Blue Grape and Black Tomato Fermented Salsa

Really?  Yes, really.  I know it is not very likely to exactly replicate this, because how often can you get your hands on the most tomatoey black tomatoes, sweet heirloom peppers and super grapey blue grapes?  We are the luckiest to have the very best farmer, Mark Waltermire from Thistle Whistle who brings his incredibly creative produce to the farmers market.  Eye candy to be sure. But in any case, it is easy to substitute anything, and next time I will make this with small wild plums instead of grapes.

First of all, no big surprise, you start by processing one head of garlic.  I ordered 10 pounds of 5 different varieties of garlic from Mark this weekend.  I usually procrastinate, or forget, to buy enough garlic to plant, and garlic is definitely something easy and wonderful to plant.  Mark grows hard neck varieties for our climate, and these are my favorites because of the intense flavor and that there are usually 6 big, fat cloves, easy to peel, rather than 15 to 20 tiny cloves from most soft neck garlic. Even if you don’t want to plant garlic (each clove planted now will make a head of garlic next year, plus delicious scapes and garlic greens), you should order some now to stockpile for the winter and spring.

DSC_0402

The black tomatoes he had were so captivatingly gorgeous, I could not pass them up, even though I had no idea what I would do with them.

DSC_0403

I cut out the stem part and cut them in half.

DSC_0414

Process in batches so the processor is not too full. Pulse about 10 times so the tomatoes are still in nice big chunks.

DSC_0415

Process two onions and two large bunches of fresh cilantro. I always include the flavorful stems as well.

DSC_0420

I bought these organic blue grapes a few days ago at the grocery store, as I just could not pass them up. They have such an intense grape flavor, and I was going to make a grape ketchup, which I still might, as I only used one bag. Since this salsa will be lacto-fermented I wanted to keep the grapes whole, and since they are tiny I did not want to cut them in half. Champagne grapes would be perfect for this.

DSC_0426

I love using grapes in floral arrangements as well.

large_grapes_hydrangea1

Stir well to see what you need to add..

DSC_0428

I had a few more red tomatoes that I did not want to go to waste, so I added them in as well.
Add one tablespoon of real salt and two heaping tablespoons of whole cumin seed.

DSC_0431

I wish I knew the name of this sweet pepper, and I will ask next weekend, as the flavor is incredible. I want to dehydrate some for a sweet chile powder.

DSC_0435

I was not really sure it would be sweet, but it is sweet and mild, so I processed all of them.

DSC_0436

Stir well. I did not think it needed anything and the flavors will meld after a few days. I added about a half a cup of kefir whey to kickstart the lacto-fermentation.

DSC_0440

This salsa is delightfully sweet with a mild salsa kick. I’m on a sweet and hot phase right now, as the Peach Fire is fantastic, and I made a similar Raspberry Fire with wild raspberries from the Local Market, and a jar of Rosemary Cherries.

Pack in mason jars and screw the lid on, but not too tight. Leave in room temperature for 3 to 4 days until fermentation begins, then put in refrigerator. Will last for several months unopened.

DSC_0457

Blue Grape and Black Tomato Fermented Salsa on Punk Domestics

9 thoughts on “Blue Grape and Black Tomato Fermented Salsa

  1. Pingback: Grassfood Recipe Page | grassfood.

  2. What beautiful colours. I am surprised you can ferment this with the lids on. Do you not have trouble with it popping open or overflowing? Could I use an airlock to be safe? It is a recipe (with some substitutes no doubt) I would like to try.

    • Oh yes, you could use an airlock or any of the new fancy fermentation jars that are now available. I always just ferment in mason jars though. I screw the lid on tight, and then unscrew it half a turn. Sometimes ferments are very fast and some are a bit slower, depending on if I have used kefir whey and probably other factors. I check the jars a couple of times a day and if there is too much pressure building up, I just unscrew the jar a tiny bit to let the pressure out and then tighten again. My house is cold which probably makes a difference as to slower fermentation, so no, I do not have trouble with overflowing. Kefir whey is so full of probiotics, which continue to grow in the refrigerator, that I don’t worry about my ferments and never have had any mold.

        • Sandor Katz and also Nourishing Traditions have lots of fermenting tips for plain old mason jars. Anyway, I like to experiment with wonderful flavors that are readily available to me at the farmers market, or in season. These recipes (or experiments) for fruit salsas, or the other sweet and hot condiments, don’t really have to be fermented, or water bath canned… to be enjoyed, because they are amazing as they are, to be eaten in a hurry. I like to try and make a few jars extra though, for later. 😉

I would love to hear your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s