How To Make Fermented Salsa

Hi, I am trying you’re recipe and want to know if powdered whey protein is acceptable? Will it work for the fermentation process?

I have never fermented anything before, so I have a couple of questions. How do I know its fermenting, and how long does this process take, once it has fermented and I move it to my mud cellar or fridge, how long does the stay good?

As tasty as this sounds, I am very concerned with the safety aspect of this salsa from my food safety training as a food science student. Even though whey is being added, not all sources supply the live and active cultures that are necessary for lactic acid fermentation. The biggest concern for me is the placement of the salsa in air-tight containers with uncontrolled fermentation as well as an unbalanced acid profile from the “add what you want” nature of this recipie. This can create a perfect breeding ground for Clostridium botulinum bacteria that produces a lethal neurotoxin (botulinum toxin). I have included some very useful information and link from the USDA about safe homemade salsa production.

Salsas are mixtures of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. It is important that ingredients are carefully measured and that the salsas be made as described to be processed safel, usually in a boiling water canner.

SELECTION AND PREPARATION OF INGREDIENTS ACIDS

The acid ingredients help preserve canned salsas. You must add the acid to these salsas
processed in a boiling water canner because the natural acidity of the mixture without it may
not be high enough. The acids are usually commercially bottled lemon juice or vinegar so
the acidity level will be standardized. Use only vinegar that is at least 5% acidity; do not use
homemade vinegar or fresh squeezed lemon juice because the acidity can vary and will be
unknown.
The amounts of vinegar or lemon juice in these recipes cannot be reduced for safe boiling water canning. Sugar can be used to offset the tartness of the acid. An equal amount of bottled lemon juice may be substituted for vinegar in recipes, but do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe canned salsa.

PEPPERS

Peppers range from mild to scorching in taste. It is this “heat” factor that makes many salsa fans want to experiment with recipes. Use only high quality peppers, unblemished and free of decay. You may substitute one type of pepper for another, including bell peppers (mild) for some or all of the chiles. Canned chiles may be used in place of fresh. However, do not increase the total amount (pounds or cups) of peppers in any recipe. Do not substitute the same number of whole peppers of a large size for the number of peppers of a smaller size (for example, do not use 6 bell peppers or long chiles in place of 6 jalapeños or serranos). This will result in changing the final acidity of the mixture and potentially unsafe salsa.

I need a gallon of this salsa. Do I double it? Please advise.
Thanks in advance.
Earl

How do you know when your salsa is “done”? I have two jars on my counter that I made yesterday and was wondering when they need to go into the refrigerator. Thanks for all the great recipes! I used hatch chili peppers, which are in season right now in Texas, in my salsa.