Chapter 10
Sweet and Spicy Tomato Mango Salsa
Beans, ground squash seeds, and fruit were used in the earliest versions of salsa. Chile peppers and tomatillos or tomatoes were used as well to craft this spicy, tasty condiment. Some experts think it may have been created as far back at the Aztec era around 3000 B.C.
Tomatillos are indigenous to the Andes in Peru, Ecuador, and Columbia, and tomatoes are native to Ecuador and Peru. Tomatoes became a staple in salsa once tomato plants became cultivated and widely available. There are several stories about the history of the term “salsa.” Some historical sources credit the term to a Spanish priest named Alonso de Molina, who reportedly coined the word in 1571 while others credit the conquistadores. One thing historians agree on, the Spanish people were exposed to the tomato-laden version of salsa in 1521 after conquering the Aztecs.
Modern-day salsa varies from mild to hot and can include onions, lime juice, and cilantro leaves. It’s typically served as an accompaniment to Mexican cuisine.
Many people believe that before refrigeration, salsa was most likely fermented as a method of preservation. Introducing beneficial probiotic bacteria into an already delicious and popular condiment is the perfect way to help ensure you get your fermented foods every day.
◁ Sweet and Spicy Tomato Mango Salsa
YIELD: ABOUT 3 CUPS (780 G)
The bright color and flavors of this sweet and spicy salsa are a great complement to both grilled and slow-roasted foods. It pairs particularly well with pork and seafood. Due to the sweetness of the mango, this salsa is fermented for a short period (8 to 12 hours), then moved to the refrigerator, which makes it perfect for busy people and those new to fermentation.
EQUIPMENT YOU’LL NEED:
Mixing bowls and spoons
1 glass quart (950 ml) jar with lid
Cheesecloth or cotton fabric square
Rubber band or string
INGREDIENTS:
2 jalapenos peppers
2 cups (360 g) peeled and chopped tomatoes
2 cloves of garlic, minced or pressed
1 cup (175 g) chopped fresh mango
1 tablespoon (6 g) minced or finely grated fresh ginger
1/4 teaspoon ground cumin and white pepper
1/2 teaspoon sea salt
1/4 cup (85 g) raw honey
2 tablespoons (28 ml) raw apple cider vinegar
1 teaspoon grated lime zest
Juice of 1 lime
2 tablespoons (28 ml) Whey (See here) or brine from a vegetable ferment
Stem, seed, and finely chop the jalapeños. Add them to a bowl and gently combine with the tomatoes, garlic, mango, ginger, cumin, white pepper, and salt. In another bowl, combine the honey, vinegar, lime zest, and lime juice and stir this into the vegetable mixture. Stir in the Whey.
Transfer the mixture to a jar and push down slightly with a spoon to remove any air pockets. Cover the top with cheesecloth or cotton fabric, secured with a rubber band or string. Ferment at room temperature (about 70°F, or 21°C) for 8 to 12 hours.
Cover with an airtight lid and store in the refrigerator overnight for the flavors to combine. Sweet and Spicy Tomato Mango Salsa will keep in the refrigerator for up to 2 weeks.
NOTES: Feel free to adapt this recipe to your personal heat tolerance. If you don’t want a lot of spice, reduce the jalapeños to just 1/2 of a chile; if, after fermenting and chilling, it’s still too spicy, add additional honey and mangoes to dilute the heat.
If your home is colder than 68°F (20°C), create a warm fermentation station using the tips.
Cheesy Scrambled Eggs with Chunky Avocado Salsa
YIELD: 2 SERVINGS
Pasture-raised eggs, paired with the healthy fats of avocado, deliver essential nutrients in this tasty and quick meal. No matter how busy your morning is, in less than 10 minutes you can easily transform these ingredients into a healthy start to your day.
FOR THE CHUNKY AVOCADO SALSA:
1 ripe avocado, pitted, peeled, and chopped
1/4 cup (65 g) (See Sweet and Spicy Tomato Mango Salsa)
1 tablespoon (1 g) chopped fresh cilantro
FOR THE SCRAMBLED EGGS:
4 large eggs
Pinch of sea salt and ground black pepper
1 tablespoon (14 g) butter
1/2 cup (58 g) shredded pepper Jack or Cheddar cheese
OPTIONAL TOPPINGS:
See Crème Fraîche
Fresh cilantro leaves
MAKE THE CHUNKY AVOCADO SALSA: In a bowl, combine the avocado, Sweet and Spicy Tomato Mango Salsa, and cilantro. Gently stir and set aside.
MAKE THE SCRAMBLED EGGS: In a small bowl, whip the eggs with the salt and pepper.
In a medium skillet over medium heat, melt the butter and then pour in the eggs. Gently stirring continuously, cook until the eggs are set but not dry. Turn off the heat. Top with the shredded cheese and cover with a lid just until the cheese melts.
Serve the eggs topped with the Chunky Avocado Salsa, Crème Fraîche, and cilantro.
◁ Guacamole Dip
YIELD: 4 SERVINGS
You probably thought it was impossible to improve upon the health-boosting deliciousness of guacamole, but the addition of fermented Sweet and Spicy Tomato Mango Salsa takes it to a whole new level of yum!
2 ripe avocados, peeled, pitted, and chopped
1/4 cup (65 g) (See Sweet and Spicy Tomato Mango Salsa)
2 tablespoons (2 g) chopped fresh cilantro
Juice of 1/2 of a lime
Pinch of red pepper flakes (optional)
Sea salt, to taste
Tortilla chips, for serving
Using a fork, coarsely mash the avocados in a medium bowl. Mix in the Sweet and Spicy Tomato Mango Salsa, cilantro, lime juice, and red pepper flakes, if using. Season with the salt. Serve as a dip with tortilla chips.
◁ Southwest Shrimp and Scallop Ceviche
YIELD: 4 SERVINGS
A staple in Mexican cuisine, ceviche describes raw seafood that “cooked” (marinated) in acidic lime juice. This recipe can be made with any combination of 1 pound (455 g) of fresh, wild-caught seafood, including shrimp, scallops, halibut, red snapper, flounder, and swordfish. If you’d prefer to precook your seafood, refer to the Note below for instructions.
8 ounces (225 g) small peeled wild-caught shrimp
8 ounces (225 g) wild-caught bay scallops
Juice of 4 limes
1/2 cup (130 g) (See Sweet and Spicy Tomato Mango Salsa)
1/4 cup (40 g) chopped red onion
1/2 of a jalapeño, finely chopped
1/4 cup (4 g) chopped fresh cilantro
1 ripe avocado, pitted, peeled, and chopped
Rinse the shrimp and scallops and place in a medium bowl. Pour the lime juice over top. The seafood should be completely immersed in the lime juice. Refrigerate for 8 to 12 hours until the seafood is opaque.
Discard half of the lime juice from the bowl. Add the Sweet and Spicy Tomato Mango Salsa, red onion, jalapeño, cilantro, and avocado and gently stir. Serve immediately.
NOTE: If you prefer, the seafood can be quickly cooked in boiling water for 2 to 3 minutes until opaque. Do not overcook. Drain well and omit the lime juice soaking. Reduce the limes to 2, mix everything together, and allow to marinate in the refrigerator for 1 hour before serving.
Cowboy Caviar with Tortilla Chips
YIELD: 8 CUPS (1.5 KG)
This fresh, healthy, and delicious Cowboy Caviar is elevated by adding fermented salsa to it. Even kids love this. You can make it ahead, so it’s great for a summer party. Serve it with scoop-shaped tortilla chips.
1 can (15 ounces, or 425 g) black beans, drained and rinsed
1 can (15 ounces, or 425 g) black-eyed peas, drained and rinsed
2 cups (325 g) cooked corn kernels
1/2 cup (130 g) (See Sweet and Spicy Tomato Mango Salsa)
1 large ripe avocado, pitted, peeled, and diced
1/2 of a medium red onion, chopped
1/4 cup (4 g) chopped fresh cilantro
Juice of 1 lime
2 tablespoons (28 ml) olive oil
1 teaspoon sea salt
1/2 teaspoon finely ground black pepper
Tortilla chips, for serving
In a bowl, combine the black beans, black-eyed peas, corn, Sweet and Spicy Tomato Mango Salsa, avocado, red onion, cilantro, lime juice, olive oil, sea salt, and pepper. Cover and chill until ready to serve. Serve with tortilla chips.
Avocado Bruschetta with Pomegranate Molasses
YIELD: 16 PIECES
If you prefer, use gluten-free bread in place of the baguette. Cut sandwich-style slices of bread into quarters for toast points and bake according to the instructions.
1 baguette, sliced into 16 slices (1/2 inch, or 1.3 cm)
2 tablespoons (28 g) butter or ghee, melted
1/2 cup (60 ml) pomegranate juice
1 cup (260 g) (See Sweet and Spicy Tomato Mango Salsa), drained
2 ripe avocados, pitted, peeled, and diced
Sea salt and freshly ground black pepper, to taste
1/4 cup (10 g) fresh basil leaves, chopped
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.
Place the baguette slices on the prepared baking sheet. Drizzle with the melted butter. Bake until golden brown, 8 to 10 minutes.
Meanwhile, pour the pomegranate juice into a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 8 to 10 minutes. Set the reduction aside.
In a large bowl, gently toss together the Sweet and Spicy Tomato Mango Salsa and avocados and season with salt and pepper. Top each baguette slice with the tomato mixture and garnish with the basil. Drizzle with the pomegranate reduction and serve immediately.
◁ Chef’s Salad with Creamy Tomato Dressing
YIELD: 4 SERVINGS
Chef’s salad is a staple on most restaurant menus. Fermented Mayonnaise updates this classic dish with a boost of probiotic goodness.
FOR THE CREAMY TOMATO DRESSING:
1 medium tomato, cored, peeled, and coarsely chopped
1/2 cup (115 g) Fermented Mayonnaise (See below.)
2 tablespoons (25 ml) juice from (See Sweet and Spicy Tomato Mango Salsa)
Sea salt and ground black pepper, to taste
FOR THE CHEF’S SALAD:
3 or 4 heads of romaine lettuce, torn into bite-size pieces (about 8 cups, or 376 g)
1 cup (150 g) each julienned deli ham and turkey
6 scallions, finely chopped
1 cup (150 g) cherry or grape tomatoes, halved
1/2 cup (58 g) each shredded or julienned Swiss cheese and Cheddar cheese
2 hard-boiled eggs, sliced
4 slices of bacon, cooked and crumbled
MAKE THE CREAMY TOMATO DRESSING: Using a blender, combine the tomato, Fermented Mayonnaise, and Sweet and Spicy Tomato Mango Salsa juice. Blend until smooth, add salt and pepper, and set aside.
MAKE THE CHEF’S SALAD: Divide the lettuce, ham, turkey, scallions, tomatoes, Swiss, Cheddar, eggs, and bacon among 4 plates or bowls. Serve with a generous drizzle of Creamy Tomato Dressing.
Creamy Chilled Gazpacho
YIELD: 6 TO 8 SERVINGS
A hot day calls for a light, refreshing dish. Gazpacho is just what you need to cool off. This recipe includes savory tomato soup and fresh vegetables with a creamy, fermented twist. Feel free to make this soup as chunky or as smooth as you desire. Traditional gazpacho has some chunks of vegetable, but I often blend mine into a smooth, drinkable chilled soup.
4 cups (950 ml) tomato juice
1 cup (260 g) (See Sweet and Spicy Tomato Mango Salsa)
3 medium tomatoes, peeled and chopped
1 cucumber, peeled, seeded, and chopped
1 sweet red or green bell pepper, seeded and chopped
2 celery stalks, chopped
1/2 cup (115 g) (See Crème Fraîche), plus more for serving (optional)
1 tablespoon (4 g) chopped fresh flat-leaf parsley
1 tablespoon (3 g) chopped fresh chives
1 clove of garlic, minced
2 tablespoons (28 ml) freshly squeezed lemon juice
2 teaspoons raw honey
1 teaspoon Worcestershire sauce
Sea salt and ground black pepper, to taste
Hot sauce, to taste
In a blender, combine the tomato juice, Sweet and Spicy Tomato Mango Salsa, tomatoes, cucumber, bell pepper, celery, Crème Fraîche, parsley, chives, garlic, lemon juice, honey, and Worcestershire sauce (you may have to do this in batches). Blend slightly until the desired consistency is reached. Season with salt, black pepper, and hot sauce. Place in a nonreactive storage container, cover tightly, and refrigerate overnight to allow the flavors to blend.
Serve chilled, with an extra dollop of Crème Fraîche on top, if desired.
◁ Slow Cooker Pork Tacos with Pineapple Salsa
YIELD: 4 TO 6 SERVINGS
The pork mixture is spicy, and the fruit-flavored salsa is the perfect cool sweetness to offset the spiciness. This recipe uses a whole pineapple for this entire recipe—half, with the core, for the pork, and the remaining half, cored and diced, for the Pineapple Salsa.
FOR THE PINEAPPLE SALSA:
1/2 of a pineapple, peeled, cored, and finely diced
1 jalapeño, finely chopped
1/4 cup (38 g) finely chopped red bell pepper
4 scallions, thinly sliced
1/4 cup (65 g) (See Sweet and Spicy Tomato Mango Salsa)
2 tablespoons (2 g) chopped fresh cilantro
FOR THE PORK:
1 pork butt roast (2 to 3 pounds, or 905 g to 1.4 kg)
2 teaspoons sea salt
1 teaspoon finely ground black pepper
2 bags of green tea, tea removed from bags
1/2 of a pineapple (cut into chunks, including the core)
1 jalapeño
1/2 of a large onion, chopped
2 cloves of garlic, minced or pressed
1 cup (235 ml) water
FOR SERVING:
8 to 12 corn or flour tortillas
MAKE THE PINEAPPLE SALSA: In a large bowl, combine the pineapple, jalapeño, bell pepper, scallions, Sweet and Spicy Tomato Mango Salsa, and fresh cilantro. Mix well, and refrigerate for at least 1 hour before serving. The Pineapple Salsa can also be fermented at room temperature for 8 hours while the roast is cooking, following the same process as for the fermented salsa.
MAKE THE PORK: Season the pork butt with the salt, pepper, and green tea.
In the bottom of a slow cooker, place the pineapple chunks, jalapeño, onion, garlic, and water. Place the seasoned pork roast on top. Cover and cook on low heat for 8 hours.
Remove the pork from the slow cooker, draining off the juices, and place on a cutting board. Discard the pineapple and vegetables remaining in the slow cooker. Using forks, shred the pork.
Heat the tortillas in a dry skillet over medium-low heat. Top each warmed tortilla with shredded Pork, Cabbage Apple Carrot Slaw, and Pineapple Salsa.
NOTE: The pork can also be made in the oven. Bake in a Dutch oven at 350°F (180°C, or gas mark 4) for 4 hours or until the meat is tender and shreds easily.
◁ Spicy Chipotle Mango Shrimp with Succotash
YIELD: 4 SERVINGS
When you are craving a lighter, cleaner, but still-filling meal, this is the perfect choice. Cook up corn kernels, lima beans, and chile and bell peppers for a delightful succotash, and pair it with a sinfully spicy shrimp skewer coated with mango adobo sauce!
FOR THE SAUCE:
1 mango, peeled, pitted, and coarsely chopped
1 chipotle chile pepper in adobo sauce, plus 1 tablespoon (20 g) adobo sauce (See Note.)
1 tablespoon (15 ml) water
FOR THE SUCCOTASH:
2 tablespoons (28 ml) olive oil, divided
1 small red onion, chopped
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 jalapeño, seeded and minced
1 red bell pepper, finely chopped
2 cups corn kernels, (328 g) frozen or (308 g) fresh cobs
1/2 cup (78 g) fresh or (80 g) frozen baby lima beans
1/4 cup (65 g) (See Sweet and Spicy Tomato Mango Salsa)
FOR THE SHRIMP:
1 pound (455 g) peeled wild-caught shrimp
Place eight 10-inch (20 cm) skewers in a large dish and cover with water. Let stand for 15 minutes.
MAKE THE SAUCE: Meanwhile, in a food processor, pulse the mango, chipotle chile, adobo sauce, and water until smooth. Set the sauce aside.
Preheat a grill to medium-high.
MAKE THE SUCCOTASH: In a large skillet, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Add the onion, salt, and pepper and cook for 2 minutes, stirring frequently. Add the jalapeño and red bell pepper and cook for 2 minutes longer, stirring occasionally.
Stir in the corn and lima beans. Cook until all the vegetables are tender-crisp, about 3 to 4 minutes. Remove from the heat and cover to keep warm.
MAKE THE SHRIMP: Divide the shrimp evenly between the eight skewers. Brush the shrimp with the remaining 1 tablespoon (15 ml) oil. Place the shrimp skewers on the hot grill and cook until the shrimp turn opaque throughout, turning once, about 5 to 6 minutes. Remove from the grill and brush with the Mango-Chipotle Sauce.
Toss the Sweet and Spicy Tomato Mango Salsa into the warm succotash and serve with the shrimp skewers.
VARIATIONS
Use 2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces, in place of the shrimp.
Use frozen edamame in place of the lima beans, if desired.
NOTE: Chipotles in adobo sauce are sold in small cans in the Latin section of most grocery stores. They tend to be very spicy. For a milder version of this recipe, omit the chipotle chile and use just 1 tablespoon (15 ml) of the adobo sauce. To avoid wasting the rest of the contents of the can, puree the remaining chipotles and sauce and freeze in small ice cube trays for convenient portions to use later.