I'm wondering how the ingredients would be to make salsa once they get strained out. We make fermented salsa and I'm thinking it would work the same way.
Thoughts?
I have a gallon of MT brewing right now and am going to make another before winter, jic.
Oh and what do you ladies think about blending all the ingredients. I have a Blendtec, so it would work really well. All that chopping is killer!