Best Lacto-Fermented Treat Yet: Smokey Peach Salsa!

http://goo.gl/22ip


Smokey Peach Salsa ala Trader Joe's, but lacto-fermented!
Recipe at the site linked above.

This stuff tastes so good after fermenting only 3-4 days that I already ate lots of it. (Burp!)

Usually I find that lacto-pickled foods don't develop a full taste for weeks; and I rarely open mine for at least six weeks and often not for months.

Having never tried a sweet fruit before, and warned by the blogger/creator that this stuff might go bad easily (because of the Sugar in the fruit?), I opened it for a look on the third day and sure enough, there was some white fuzzy junk growing on top. So I scraped that off and refrigerated the jar immediately.

I've never had "junk" grow on top of any lacto thing we've made, so this must, indeed, be different. I don't think it will last long enough to learn how the taste will develop over many weeks. We only made two quarts.

But I think I have a source of free peaches next year. If so, I can see making ten jars of this salsa.

You'd not want to use anything but your very best heirloom tomatoes here either. If you're feeling bold, you might add some Habenaro along with the chipotle powder. After all, Habenero should enhance the smokey taste, right?

So what's it taste like?

Sweet, peachy, salsa-like flavor with cilantro and that lacto-fermented, zesty tang. Superb on high-quality chips. Great by the spoonful. If I had any ice cream, I'd probably try it as a topping. Check it out.

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