BC Association of Farmers' markets
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We represent a community of individual markets, or as we see it, a community of difference. Each market reflects the uniqueness of the neighbourhood and the diversity of the community.

 

Tomato Corn Salsa- Wild Ferment

Tomato Corn Salsa- Wild Ferment

Good Girl Bad Girl Preserves love to experiment with flavour combinations. Try their cumin carrots, pickled beets with juniper berries, or pear and cardomom jam (with a bit of brandy). "Good Girl" and "Bad GIrl" teach preserving workshops on jamming, jellying, smoking, canning…at locations throughout the lower mainland.

"We see the popularity of preserving food  not only as something fun and cool, but also as a return to knowledge and skills that previous generations used as a matter of survival and sustenance. To live in an ecologically and economically sustainable way means that we need to re-learn some of these skills, build on this knowledge, and re-conceive how food preservation can help address the impending challenges of food security in an urban context. Finally, we also want to have fun! We want to dispel fears and ease nerves (oh no…no.. not the pressure canner!). We want to meet new people, share stories and find some new and fun ways to do what we do."

Ingredients:

  • 4 lbs ripe tomatoes (more or less, depends on how much tomato you want)
  • 2-4 small onions (likewise depends on how strong the onions are)
  • 5 cloves of garlic
  • 2 bunches of cilantro
  • 2 hot peppers (your choice)
  • 4 tablespoons salt
  • 2 teaspoon black pepper
  • 1 teaspoon cumin
  • Corn niblets from 2 cobs of corn (raw)
  • 4 limes (you may also use lemon)
  • 2 tablespoons rejuvalac (or whey from yogurt)

Directions:

  1. 
Core, the tomatoes, score the tops with an x, and place on a baking sheet. Bake at 250 or just until the skins begin to crinkle. Allow to cool before removing the skins. When cool, skin, roughly chop the tomatoes and set aside.
  2. Peel and dice the onion, into a small dice. Set aside.
  3. Roughly mince the cilantro. Dice the hot peppers (keep the seeds if you want a really spicy salsa). Set aside.
  4. Place tomatoes in a food processor and pulse until just broken down (you may also do this by hand with a masher).
  5. Pulse the onions until just broken down, don’t overdo the onions, as they may end up bitter, if they are older onions.
  6. Pulse the cilantro and hot pepper.
  7. Place the tomato, onion and cilantro, hot pepper mix together and then:
  8. Add the salt, pepper, cumin, corn niblets and lime juice. You may also add just a pinch of unrefined sugar (to feed the probiotic).
  9. Add the 2 T of rejuvalac (or whey) storage lids.
  10. Leave at room temperature for 2-4 days.

Important:

  • Do not tightly seal the jars, as the fermenting process produces carbon dioxide.
  • You will need to periodically ‘burp’ your jars, to release the gas.
  • You do not need to hot water process the jars. Fermentation is a form of preservation.
  • You should refrigerate after 2-4 days to slow down the fermentation process.