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Fermented Pineapple Salsa<\/p>\n
2 C. chopped pineapple roughly 1\/2 a pineapple<\/p>\n
1* jalapeno pepper finely chopped<\/p>\n
2 green onions thinly sliced<\/p>\n
Sea Salt to taste<\/p>\n
Black Pepper to taste<\/p>\n
2 T. whey or liquid from another fermented veggie<\/p>\n
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Combine all ingredients in a small jar. Cover with cheesecloth or cotton fabric. Allow to ferment at room temperature for 8-12 hours. Chill in the refrigerator prior to serving at least 2 hours or up to a week.<\/p>\n
Notes: 1 jalape\u00f1o pepper will make this salsa a little spicy, I would classify it as medium heat. If you want a mild salsa, I’d suggest starting out with 1\/4 or 1\/2 a jalape\u00f1o pepper to start out with and make sure you remove all the white membrane\/seeds. If you love super-spicy foods then I’d recommend adding 2 jalape\u00f1os. For a salsa with no heat at all, substitute sweet red or green pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fermented Pineapple Salsa 2 C. chopped pineapple roughly 1\/2 a pineapple 1* jalapeno pepper finely chopped 2 green onions thinly sliced Sea Salt to taste Black Pepper to taste 2 T. whey or liquid from another fermented veggie Combine all ingredients in a small jar. Cover with cheesecloth or cotton fabric. Allow to ferment at room temperature for 8-12 hours. Chill in the refrigerator prior to serving at least 2 hours or up to a week. Notes: 1 jalape\u00f1o…<\/p>\n