Sweet Pepper Salsa

Pepper Solamente, also known as Fermented Pepper Salsa, is a delightful and tangy salsa made entirely from peppers. It offers the vibrant colors and tangy flavors of a traditional tomato salsa, but without the use of tomatoes. This recipe was one of the products brought to market under the name Pepper Solamente, and it has become a favorite among salsa lovers.

Yield: About 2 quarts

(Fermentation vessel: 1 gallon)

INGREDIENTS:

• 3 pounds sweet red peppers (the thicker the walls, the better), roughly chopped
• 1 pound jalapeños, seeds removed, roughly chopped
• 2 medium sweet onions, roughly chopped
• 4 cloves garlic, minced
• 1½–2 tablespoons unrefined sea salt

INSTRUCTIONS:

1. Put the bell peppers, jalapeños, and onions in a food processor and pulse to mince. Transfer to a large bowl and add the garlic and 1½ tablespoons of salt. Mix well, ensuring the brine is formed immediately. Taste the mixture, and it should have a slightly salty flavor without being overwhelming. Add more salt if needed.
2. Press the mixture into a 1-gallon jar or crock. As you press, more brine will release, and you should see the brine above the vegetables. Note that this ferment will have more brine than usual, as the peppers and onions soften. To keep the bits submerged, you can use food-grade plastic screening as a primary follower. Alternatively, a piece of plastic wrap can be used. If using a crock, top with a plate, and if using a jar, seal it with a water-filled jar.
3. Set aside the jar or crock on a baking sheet to ferment in a location nearby, away from direct sunlight, and cool for 14 to 21 days. Check daily to ensure the vegetables remain submerged, adjusting followers and weights as needed. A harmless scum may appear on top; consult the appendix if any concerns arise.
4. Begin testing the ferment on day 14. The salsa is ready when it has developed a pleasingly sour acidity, resembling salsa flavors. Throughout the fermentation process, the salsa will retain its vibrant color.
5. Once ready, spoon the fermented salsa into smaller jars, leaving as little headroom as possible, and press it down under the brine. Pour any remaining brine to cover the salsa. Tighten the lids securely and store the jars in the refrigerator. The Fermented Pepper Salsa will keep well refrigerated for up to 2 years, allowing you to enjoy its tangy goodness for an extended period.

TIPS:

• Opt for sweet red peppers with thicker walls, as they provide better texture and flavor to the salsa. Select ripe jalapeños for a spicy kick.
• The recommended amount of salt is 1½–2 tablespoons, but you can adjust it according to your preference. Start with the lower amount and gradually add more if needed, keeping in mind that the salsa should taste slightly salty without being overpowering.
• Using a food processor to mince the peppers, jalapeños, onions, and garlic will save you time and ensure even distribution of flavors.
• During fermentation, it’s important to keep the vegetables submerged in brine to prevent mold growth. Consider using food-grade plastic screening or plastic wrap as a primary follower to hold the chopped veggies below the brine.
• Monitor the fermentation process daily to ensure the vegetables remain submerged. If necessary, adjust followers and weights to maintain proper submersion.