Fermented rocoto salsa

I am just back from the local El Jardin Latino Market where I failed to find Huacatay (Peruvian mint) paste for fermented rocoto salsa. So I blundered ahead chopping rocoto peppers, onion, garlic, parsley, mint and adding a bit of sauerkraut juice while I await the whey from a batch of kefir. Then covered with lime slices.

I just need to add the kefir whey tomorrow and let it ferment a couple of days and then enjoy.

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One Response to Fermented rocoto salsa

  1. Pingback: Huacatay (Tagetes minuta) | Zen Nomad: Ed's Daily News

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