Who needs tomatoes when you can get Mad Stanky Salsa? Our salsa recipe uses peppers, onion, and garlic to create a full bodied, acidic salsa. The secret ingredient is fermentation. By letting the vegetables ferment for a few weeks, the little bacteria work their magic to acidify the peppers and make a pleasantly tart salsa. Since this is mostly Jalepeno peppers, you might think this is outrageously hot, but that's not true. We would rate the "hot" variant as somewhere between a medium and a hot salsa you might get at the store. It will bite, but it won't make you cry. The "tame" variant is the same recipe with a few tablespoons of sugar added to the batch. The difference is night and day. The "tame" variety has a much smoother flavor, but still a little kick left. We would rate it a bit closer to a mild-medium in spiciness.
We are serious when we call this Mad Stanky. Fermenting vegetables like this can get really stinky. We do the hard (and smelly) work so you don't have to. Our Mad Stanky vegetables come RAW, meaning they are still alive and full of those excellent pro-biotics and biotics. While these are typically sold in a finished state, we recommend you keep them in the refrigerator to prevent over-fermentation.
