Salsa & Roasted Corn Guacamole

No one needs a recipe for salsa or for guacamole, but that is what I made, so here it is. For the salsa I used lacto-fermented Roma tomatoes and a couple other fermented ingredients. Of course unfermented ingredients would also work but without the enhanced flavors or probiotic benefits bestowed by fermentation.

Tomatoes become very soft when fermented and resemble canned stewed tomatoes even though they are raw. The skins slip off easily as with blanched tomatoes. By the time the skins and stem cores are removed the fermented tomatoes are pretty much salsa consistency.

fermented tomatoes

 

To the tomatoes I added:

  • fermented red onion
  • chopped jalapeño
  • cilantro
  • green onion
  • fermented garlic
  • minced green chili

salsa & guacamole

 

There was no need to add salt because of the ingredients which had been fermented in salt brine. I did add some crushed cumin seeds.

salsa & guacamole

salsa & guacamole

 

Ingredients for the guacamole were:

  • avocado
  • cilantro
  • fermented garlic
  • roasted corn
  • sweet onion
  • chopped pickled jalapeños
  • lime juice
  • kosher salt
  • black pepper

salsa & guacamole

 

The “fire-roasted” corn didn’t look very roasted to me… When sufficiently roasted I switched off the heat and sprayed water into the hot pan for the steam to rehydrate the corn.

salsa & guacamole

salsa & guacamole

salsa & guacamole

salsa & guacamole

 

We enjoyed the roasted corn guacamole in an omelet and the salsa over the top. I like a little cole slaw dressing in my eggs.

salsa & guacamole

salsa & guacamole

 

salsa & guacamole

salsa & guacamole



 

 


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