8/12: Fermented Salsa + Hot Sauce Basics

Description

Fermented Salsa + Hot Sauce Basics

Join me at Fallen Fruit Farms for a hands-on fermentation workshop where we’ll explore how to make bright, tangy fermented salsa and small-batch hot sauce using simple ingredients and traditional wild fermentation methods.

This beginner-friendly class is designed to help you understand how fermentation transforms fresh produce into deeper flavor, natural acidity, and shelf-stable kitchen staples. Using seasonal ingredients inspired by the farm, we’ll walk through the basics of salt, fermentation safety, flavor balancing, and how to confidently create fermented salsas and hot sauces at home.

If you’ve been curious about homemade hot sauce, preserving tomatoes and peppers, or learning practical fermentation beyond sauerkraut and pickles, this is a great place to start.

You’ll leave with:

• A hands-on introduction to vegetable fermentation
• Your own fermented salsa or hot sauce starter
• Recipe booklet + step-by-step guidance
• Salt ratio + safety basics
• Tips for flavor variations and spice levels
• Confidence to recreate it at home

Fallen Fruit Farms, Benicia
Wednesday, August 12 | 6:30–8:00 PM
15 seats available.

Farm-fresh ingredients. Bold flavor. Wild fermentation.