so my experiment brine-pickling cilantro with onion and poblano pepper went well. the cilantro lost its bright green color, of course, and the combination doesn't taste nearly as good as fresh salsa, but a lot of the health benefits are probably still there. the poblanos surprisingly add enough heat to make it interesting. I'm dubious about adding tomatoes; never tried it. anyway, I did "seed" the batch with the juice and remaining amaranth from my last pickles, so still unsure of whether it would have worked without that.
I'm just glad to have some pickled salsa I can use on burgers, tacos and such without having to worry about veggies rotting in the fridge. and these were all organically grown, from Martín at the Tuesday market.
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last updated 2015-11-19 12:36:29. served from tektonic