Description
A traditional Mexican lactic‑acid fermentation of tomatoes, chilies, and aromatics into salsa.
Technical
Naturally occurring lactic acid bacteria metabolize the glucose and fructose from tomatoes and chilies via homo‑fermentative pathways, producing lactic acid that lowers the pH to 4.0‑4.5. Concurrently, hetero‑fermentative activities generate volatile diacetyl, acetaldehyde, and assorted esters that create the characteristic tangy‑fruity aroma. The acidification and salt (2‑3 % w/w) inhibit spoilage yeasts and molds, preserving the salsa for weeks under refrigeration.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH (glucose → lactic acid)
Sensory Profile
Aroma ()
tangyfermentedherbaceousspicyfruityearthybrightcitrusygarlickyoniony