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My garden surplus turned into a year's supply of fermented salsa
I had a ton of tomatoes and peppers that would have gone bad. So I chopped them all up and let them ferment with some salt and spices. After a week, the flavor was deep and complex, way better than anything from a jar. Now I have salsa for months and no food waste from my garden.
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karen1656mo ago
That's one way to solve the surplus problem, for sure. Just hope you really, really love that salsa because you're married to it now. The first month will be amazing, then you'll start looking at those jars with a sense of dread. "Salsa again?" becomes the family motto for the next eleven months.
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henry_webb686mo ago
So what do you even do with that much salsa?
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