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Cooking with Kombucha - Probiotic Salsa with Grilled Pineapple

Probiotic Salsa with Grilled Pineapple

 

Feed this to your guests at your next summer party and watch how well everyone gets along. This recipe is truly delicious in its simple form, but if you want to have a thrilling night, throw in some grilled corn or pineapple and watch your party blossom!

 

Ingredients

5 Tomatoes, 4 of them chopped*

2 Tomatillos, halved (optional, but highly suggested)

½ cup Pineapple or 1 ear of Corn (optional, but highly suggested)

1 Onion, chopped

1 clove Garlic, finely chopped

½ bunch Cilantro, chopped

½ cup probiotic kombucha culture, chopped

1 Lime

2 whole Jalapeno peppers

Salt

Pepper

 

 

Probiotic Salsa Directions

1)   Roast the jalapeno. It’s the end of summer, so you might still have a grill going. If so, plop your peppers (and if you have it the pineapple and tomatillo) on your hot grill and rotate until all sides are charred. If you are doing this on your stove, find a way to safely and securely hold your pepper either by skewering it, or holding it with a pair of tongs. Hold the pepper close to the burner / flame or cook it in a cast iron (no oil, just chuck 'em in) and rotate as necessary until all sides are charred.

Probiotic Salsa with Grilled Pineapple Mid-way through charring - let them go nice and black on each side for best results.

 

Once your pepper cools down, it will be easy to peel off most of the charred skin leaving behind the soft and smoky pepper flesh. Remove the seeds and finely chop the flesh.

 

2)   Cut your tomatoes, onion, garlic, seared pineapple and tomatillo and pop them into a nice bowl. Grab your tasitest looking culture, dry it with a bit of paper towel and slice them into small bits. This can be tricky as SCOBY is a bit tough - just make sure to have a sharp knife and to take your time. Once this salsa is complete, you won’t have time to transfer it to your serving dish before it starts getting gobbled up--it’s that awesome. Taste. Adjust any of these ingredients as needed.

 

3)   Add 1/4 of the jalapenos you’ve chopped. They can be sneaky so add them slowly. Once you have settled on the right heat, add lime squeezes until you acquire the perfect balance.

 

4)   Devour with chips or soft warm tortillas.

 

 

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