Fermented Pepper Sauce - Your Favorite New Condiment
About The Recipe
Native to the Americas, Bell Pepper or Capsicum (as it is popularly known in other parts of the world) is a resourceful member of the pepper family that can be enjoyed raw or cooked, powdered or preserved. Mild and sweet, the bell pepper comes in a variety of enticing colors - red, green, yellow and orange - looking as wonderful as it tastes. Ever notice how cookery shows or movies with a cooking scene usually have peppers decorating the set in some form? Now imagine how appealing your kitchen will look with a shelf lined with jars of deliciously fragrant and colorful fermented pepper salsa (as demonstrated in the featured recipe.) As delicious as traditional tomato salsa is, this bell pepper version makes a pretty awesome alternative and is guaranteed not to disappoint!
Crunchy and fresh tasting, the beautiful bell pepper is an impressive source of antioxidants, dietary fiber and folate. It also happens to be low in calories so don’t be afraid to indulge and encourage children to do the same. The red onion included in this peppery mix are high in beneficial polyphenols which contribute to a healthy gut. And, research has shown that capsaicin found in jalapeno peppers help to ward of certain types of cancer. Just incase you needed anymore reasons to give this recipe a shot:
- One cup of bell peppers provides your daily quota of Vitamin A and C.
- Jalapeno and red peppers are an excellent source of Vitamin C, which helps boost the immune system.
- Contains capsaicin which helps with migraine relief and nasal congestion.
- Bell peppers also contain vitamin B6, which helps renew cells and maintain the nervous system.
This salsa is an easy way to increase you pepper intake and supplement your daily diet with vitamins and minerals. By adding jalapenos, onions and garlic to the mix, we magnify the overall nutritional value. A tablespoon or two with your daily meal not only brings flavor but health promoting goodness.
Let’s Get started
Red bell peppers (compared to the other colored varieties) concentrate the highest levels of Vitamin C. For best-tasting results choose firm peppers with fresh, glossy skin. Allowing peppers to ferment in a brine prevents them from losing their crunchy bite while they absorb the rich flavors of the other complimentary ingredients.
What You Need
- 3 Pounds sweet red peppers, minced (adjust quantity for jar)
- 1 Pound jalapenos, deseeded and minced
- 2 Onions, minced
- 4 Cloves garlic, minced
- 3 Jalapenos, sliced or chopped
- 2 Tbsp. unrefined sea salt
- Easy Fermenter Lids (not required)
- Fermenting Weights (not required)
- In a large bowl mix together all the ingredients. A food processor can be used if you want salsa consistency that is closer to a spread.
- Spoon mixture into a pre-sterilized, wide mouth mason glass jar.
- Cover the jar with the Easy Fermenter Lid and place the Fermentation Weights in the jar to ensure perfect fermentation results.
- Store in a cool, dark place (room temperature 60-70°F is preferred,) for 2 to 3 weeks.
- Once jar has been opened, move to cold storage. The flavor will continue to develop and intensify over time. Once ready, this ferment will keep in the fridge for up to 12 months in the fridge.
Variations To The Ferment
Preserving came about from the necessity to store and prevent the spoilage of food. Today it has developed into a type of creative culinary art. With our hectic lifestyles it is often tempting to go down the easy route and buy pre-made food products often pumped with unnecessary additives, colorants and artificial preservatives. A real shame when fermenting food is easy, economical and healthy. Unlike our ancestors, we now can choose to preserve inexpensive yet wholesome food to enjoy everyday.
This delicious sweet pepper salsa recipe is a wonderful example of how the nutritious goodness of food can be conserved. Make a rainbow salsa with different colors of pepper; still got a heap of tomatoes in the fridge, great, throw those in too. This ferment recipe is totally flexible. Just make sure you don’t leave out the salt which is essential to get the ferment process going. The more you familiarize yourself with the fermentation process the more confident you’ll become in your experiments. Using up food this way, reduces waste and sets a good example for the future generations.
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