Fermented cherry tomatoes mixed with a Peruvian salsa criolla! by -Constantinos- 1 Comment -Constantinos- 4 months ago half a red onion, sliced on thinnest mandolin settingHalf a limeCilantroSaltPickled Jalapeño, dicedFermented cherry tomatoes, a large handfulCoriander seedCumin seedBlack pepperCayenne pepperSmoked paprikaSherry VinegarAdd onions in a vac pac bag with the juice of half a lime, salt, cilantro and pickled jalapeño to tasteVacuum and seal the bagSet in fridge overnightBlend cherry tomatoes to smooth sauceChop up onions (should be bright pink)Add to tomatoToast cumin and coriander seeds (as much as you want) crush them in pan and add to salsaAdd smoked paprika, salt, cayenne pepper, and sherry vinegar to your tasteWrite A CommentYou must be logged in to post a comment.
-Constantinos- 4 months ago half a red onion, sliced on thinnest mandolin settingHalf a limeCilantroSaltPickled Jalapeño, dicedFermented cherry tomatoes, a large handfulCoriander seedCumin seedBlack pepperCayenne pepperSmoked paprikaSherry VinegarAdd onions in a vac pac bag with the juice of half a lime, salt, cilantro and pickled jalapeño to tasteVacuum and seal the bagSet in fridge overnightBlend cherry tomatoes to smooth sauceChop up onions (should be bright pink)Add to tomatoToast cumin and coriander seeds (as much as you want) crush them in pan and add to salsaAdd smoked paprika, salt, cayenne pepper, and sherry vinegar to your taste
1 Comment
half a red onion, sliced on thinnest mandolin setting
Half a lime
Cilantro
Salt
Pickled Jalapeño, diced
Fermented cherry tomatoes, a large handful
Coriander seed
Cumin seed
Black pepper
Cayenne pepper
Smoked paprika
Sherry Vinegar
Add onions in a vac pac bag with the juice of half a lime, salt, cilantro and pickled jalapeño to taste
Vacuum and seal the bag
Set in fridge overnight
Blend cherry tomatoes to smooth sauce
Chop up onions (should be bright pink)
Add to tomato
Toast cumin and coriander seeds (as much as you want) crush them in pan and add to salsa
Add smoked paprika, salt, cayenne pepper, and sherry vinegar to your taste