Air Fry Salsa

Baking/Cooking Instructions:

1. Add water and salt to sauce pot and heat to help dissolve salt, you do not have to bring to a boil.
2. Remove from heat once salt has dissolved and let cool to room temperature.
3. Rough chop and deseed tomatoes, onion, garlic, jalapenos, hatch chilies, and habanero.

Sustainability Tip: Pulp and seeds from tomatoes, skin from onions and garlic, and pepper tops/pieces/seeds can be saved for future recipes.

1. Place all vegetables on baking sheet and select Air Fry mode. At preheat tone place tray in center rack and Air Fry for 20 minutes.
2. Once cooking has completed allow vegetables to cool to room temperature, then add them to 64oz glass jar and top with brine.
3. Add fermentation weight to ensure all vegetables are below the brine level.

Alternative: If you do not have a fermentation weight you can use a Ziplock bag filled with water to keep the vegetable below the brine level

1. Secure lid on top of jar with either a Fermentation airlock lid which allows gases to escape, or you can use a regular threaded lid, but you will need to “burp” jar daily to expel gasses that form during the fermentation process.
2. Allow vegetables in brine to ferment for 5-7 days at room temperature.
3. After 5-7 days drain brine from vegetables, reserve brine.

Sustainability Tip: the extra reserved brine can be used to make spicy pickles!