Hi Sweet Friends, Today I am sharing a Step-by-Step Tutorial on How to Make Fermented Salsa. This is perfect for beginners who are new to making fermented foods. Love, Mary
I have heard of a variation of this using tomatillas ("husk tomatoes") instead of the Roma (great choice, BTW) tomatoes. Haven't tried it but would like to. Makes a "verde" (green) salsa. What say ye?
Oh my goodness!! What a nice things to say!! You made my day!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary do you know one of the many things I appreciate about you? It's that you give us all the information of what could happen so that if it does we don't have to worry that it's went bad! That is the earmark of an excellent instructor! Thank you for the great content I enjoy you so much! God bless you and yours!
Hello sweet Mary! I never comment on people’s videos, but I have fallen absolutely in love with your teaching methods, your content, and your great personality! Thank you for being a fantastic teacher! I look forward to more of your videos!
Oh Tammy!! Thank you so much for visiting and for the kind words!! You really made my day!! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating! ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
There's something so peaceful and comforting about an older woman teaching the younger! :) (I mean in regards to us 90's kids lol) Thank you Mary! I love your videos!
I made this salsa recipe today. I also made fermented carrots and 2 quarts of quick bread & butter pickles using your recipes!!! Thanks for your wonderful videos!
I've been making sauerkraut, kimchi and fermenting many other concoctions for a number of years now and I do use the glass weights. I also use small jars for weights. In particular I just started a fresh batch of giardiniera in a wide mouth 1/2 gallon jar. All 4 of my glass weights are in use in 1/2 gallon jars of sauerkraut. So in this batch of giardiniera I used a glass jar from "oui" yogurt which are absolutely the perfect size for widemouth jars. As far as lids go, during fermentation I avoid any problems with having to burp jars I just use plastic sandwich bags. I put the bag over the jar and put a rubber band down over the bag around the neck of the jar, squeeze out as much air as possible and when fermentation starts it blows the bag up like a balloon, yet the rubber band allows it to release any excess pressure. Basically burping itself. This method has worked infallibly for me for years.
Hi Mike, Thanks so much for more great tips! I like using the little 4 ounce canning jars when all my glass weights are in use but I love your idea about the bag! So clever! Thanks for the inspiration! Love, Mary
Thanks Mary. You might try Poblano peppers, they are milder, have a great flavor and can be dried for later use. Adding the liquor from a previous batch and then less salt is an excellent Idea. I always use the liquid from a previous batch, but never used less salt. I must try that. 1/3 of your immune system is in your gut. Thanks for this.
I just love your passion for fermented foods - and traditional foods in general! It is always a delight to read your comments! Yes, I experimented using the brine from a previous batch because everyone is always telling me they are so concerned about ALL the salt. LOL!! I really don't think it's that much so I decreased when I used 1/4 cup of the brine. It fermented fine but I thought it needed salt! LOL!! To each his own - huh? Thank so much for being here!! Love, Mary
Hey Mary... I make salsa a lot but never fermented it. I didn't know until I saw your channel. I am learning so much. My whole diet has changed due to your channel and 2 others I watch. I can't thank you enough... God bless...
Love my pickle pipes 😁 I save all my vegtable scraps and make vegtable stock for soups...last time I did that I forgot about the hot peppers ( seeds and mambrane as well) ...boy did we get a hot surprise with the soup I made 🤣
OMG, I just made this and it is to die for! I added 2 jalapeños and used cilantro instead of parsley. So my question is: How long does this keep in the refrigerator after the fermentation period?? Mary, I can't tell you how much I appreciate you and your channel. You have really added to my life. Thank you!
@@CyberSERT I made this in September 1/2 gallon and I am just getting ready this am to make another 1/2 gallon. This stores in cold storage for months ,my last batch 5 months. Hope that helps
Hi John, Wonderful!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered. Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): RUclips.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
I love this salsa!! My first jar was gone in two days after it fermented. I never did see bubbles but it definitely was delicious. I used garlic and cilantro in mine. Have you ever done this with store bought tomatoes in the winter?
Thank you so much Mary. I stumbled across your channel as I am learning to cook. My mom used to try and teach me when I was younger but I was not interested, now that I’m older I am interested lol. I love how you describe and show everything very detailed explanations. Again thanks
The craziest thing happened to me this past summer. I fell in love with cilantro. I'm shocked. I had always hated it. Thought it was like eating soap. Not anymore and I'm unsure why, but I now love it. It was baby steps a little at first and the next thing you knew I was O I want a little more in that next time I can sals.
Thank you so much Sweet Mary for this recipe. I made it this last Summer here in Australia with tomatos from our garden. It was so good and I put it on everything. Here in Melbourne now it is Winter and we are doing Lockdown yet again for the sixth time. Trying to keep healthy so am making your wonderful fermented Salsa again. I don't have any cilantro but an abundance of mint in my herb garden, so in it goes. Best wishes to you.
Hi Lori, So glad you liked this. While everything is fresh, I really want to make the most of fermenting. My gut health needs all the help it can get!! LOL!! Thanks so much for visiting!! Love, Mary
Thanks for sharing. Salsa is delicious and a fermented one is even more nutrient dense. The entrance to this area was already starting to flood due to the creek overflowing. Had to pick up Daniel at the main road and barely made it home. We're up a large hill from the area that floods. Luckily it was his last day of school until his Extended School year begins which is generally in three weeks, runs for three weeks, and then three more weeks until the regular school year resumes. He goes every year because he will regress too much during the long break otherwise.
It sounds good. Never canned or fermented anything before but I need to eat healthier. You explained everything in detail which I like so thanks very much.
Hi Christine, Thanks so much for visiting!! Glad you liked this video. Fermented foods are wonderful for you...and so easy to make! Much easier than canning!! LOL!! BTW - Are you interested in learning about making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest I found you 3 weeks ago and I subscribed because I'm interested in many of your recipes. I didnt know about you on Facebook so I'll have to check that out.
I absolutely love you. I am brand new to fermentation and sourdough for that matter. I didn't know about prebiotics and fermentation at all. I just started the sauerkraut a couple days ago. Some people says it takes weeks. I think you said about a week and it's ready. I will double check. Thank you for all of your videos.
My mother-in-law who grew up near the Arizona Mexico always used green chilies and oregano in her salsa. It is delicious for those of us who do not like cilantro and it doesn’t take much oregano
Does it have a shelf life in a pantry, or must it be refridgerated? How long can it last in the fridge? How long in a pantry if it can go in one? Thank you! I really like your videos a lot. You have a very pleasant voice, and you include important details that so many others overlook. Great job, Mary! Thanks again, and God bless you and your family.
Bless you for teaching this important health instruction. I am hoping that time won't run out before I can utilize your efforts to help us prep for the future.🥰
I've decided to jump into fermentation. Thank you for the tips. I'm trying the Ball spring hold down unit with the self burping lid. I doubled the recipe (mide as well go all in). I saved the outermost non-skin section of the onion and placed it on top so the spring has something to push against. I did what you said with the salt (adding at the end) plus I added about 1TB of the liquid from some live but store bought kimchi to help things get started. Fingers crossed that all goes well in 2-3 days.
Oooohhhh.....something to do with one of the 15 tomato plants I planted in the garden for WHO KNOWS WHAT REASON (you saw my post on facebook about all the canned tomato products I have). Work is going to love me with the salsa treats! Thanks for this...didn't even know you could ferment salsa.
Hi Shelly!! Oh yes, you will love this. It so easy and I love the kick of lime. You can print out the recipe on my website. The link is in the description under the video. Hope you are doing well my sweet friend!! Love, Mary
Thank you Mary I’ve been wanting to make this salsa… Another thing with peppers to is, be sure and don’t touch your eyes or your face before washing your hands, you can burn your eyes and your skin. Also, I use the tip of a spoon to scrape the seeds out of the peppers, once I’ve cut them in half.😀
I made this salsa yesterday. Your method of adding the salt to the jar after packing it down was a great idea. This is the best ferment that I have seen since I started fermenting. Only mistake I made was there was no liquid in the jars after packing it down. I added some of my left over Kimchi liquid to the jars. The next day I noticed that all the jars had way too much liquid. I ended up taking out about 3 tablespoons of liquid from each jar. I added back in 1/2 teaspoon of course sea salt to replace what may have been removed when I removed the liquid.
Allen Miller - Hi Allen, So glad you like this video...thank you for the compliment!! Yes, I learned that too about the liquid. That is how I devised the recipe because I found out that when the tomatoes release all their juices, there’s plenty of liquid after a day. So I understand completely! Love, Mary🤗🤗🤗
@@MarysNest I'm going to use this method when I make Kimchi next month. I didn't see a video on Kimchi, but you have one on sauerkraut. They are basically the same with Kimchi using more ingredients.
Allen Miller - That sounds great. Let me know how it turns out. You are correct. I do not have a video on kimchi. I need to try that one day!! Thanks for the inspiration!! 🤗🤗🤗
Hi Mary I do love that kind of tomatoes. I always use them in my green salad. In this recipe I will include the cilantro. I will let you know how it goes. Thanks
nilsa acosta - Hi Nilsa, wonderful! Let me know how it turns out. Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Ms. Mary I love all your videos. You have taught me so much and I am almost 72years young. So thank you very much for all your kindness and love for us. You are a great teacher.
I've had some great mentors in my life that I've never had a Mary. Thank goodness for RUclips for bringing you into our lives! I'm also 72. I wish I'd known some of this stuff years ago. I've been familiar with health food since the 1970s But all this fermenting stuff is totally new to me!
I have found a nice warm cozy place in a cupboard. It's perfect for fermentation in the winter months. It's perfect right now, knowing there will be a food shortage. I'm dehydrating also. Thank you Mary for giving me the confidence in food preservation. Love, Debbie
Hello Dear Mary. Just an FYI: Jalapeno is pronounced as "hal-a-pen-yo." In Spanish it is an N with a "tilde" on top which gives it a "ny" sound. The "e" is the English short vowel for "e", not a long "e." In Spanish the vowels don't change, so an "e" is always the English short vowel sound as in send, not seem. Good job knowing the "J" is the "H" sound in English!
I tried this recipe with coriander. I didn't add much salt and it when absolutely bonkers. The lid of my jar (old coffee jar) kept flying around the kitchen because it got so active. I had the salsa on a wrap with chicken, black beans, roasted peppers, avocado, red onion and lettuce. It was really nice. But after some more days in the fridge it got too sour for having in a wrap. But I could see how it would have worked well with some doritos. Thanks for sharing your recipe Mary!
Made it...and whoa! This salsa is amazing...you are amazing! I've been so blessed by your videos and all the things you have to teach! May God bless you and your sweet family 😊
I sometimes use a nitrile (blue) disposable glove as a seal on a fermenting jar, putting the wrist end over the jar rim. As gas is produced, the glove will inflate, poking the fingers up, but allowing no air in. After a few days my ferments wave at me!
I think I watched your sauerkraut video about five times on repeat. Your voice is very pleasant to listen to. I think I could go to sleep listening to you talk about burping lids and iodine in salt.
Awesome. When I find jars again I would like to try this recipe. Wish you taught how to make herbal tinctures and extracts due to explaining things so throughly. Thank you!
You are in luck! I do: ruclips.net/p/PLkRuW3pBo2U1L9HQwnhP77raYPlsxIs7L I show how to make all sorts of herbal preparations including teas, tinctures, oils, salves, syrups, and soups. Love, Mary
@@MarysNest Hubby loves it from just one tsp full. It's ok for me. I just can't take chucks of tomato and onion, but just making it for him. Will it get better if I leave it more days fermenting? It's been two days now, should I leave it longer before refrigeration?
Mary Lou Cox - don’t leave it out too long in this warm weather. If you’re seeing a little bit of foam or liquid on top, it’s definitely ready to refrigerate. Even if you don’t see anything like that, I would still refrigerated it within the next day or two. The fermentation will slow down in the refrigerator but it will continue. Overtime the taste will mellow. I think it’ll probably be perfect in about two weeks after having been refrigerated. 😋😋😋
Wow! I love salsa, but also have zero fermentation experience. I'm growing a ton of cherry tomatoes ("blueberry" ones, and hopefully tomatillos). I hope they grow well cause I'm certainly trying this! Thank you for breaking down the details. Newbies like me need all the details and assurance we can get :)
Wonderful!! Keep me posted. If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Allen Miller - Hi Allen, Thanks so much for visiting!! I think you’ll love this Salsa. BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I told friends I am going to start fermenting and they sent up cautions about thyroid issues and other health concerns to be careful of...can you address this please Mary? I am learning so much from you.
Lies. Fermented foods are alive and thriving with healthy bacteria, therefore it's arguably one of the healthiest things you can consume. It improves gut bacteria, which directly correlates to overall health in your entire body. Fermented foods are a staple in many asian countries, where their life expectancies are usually considerably higher than western countries. Not a coincidence. Also, a quick search will show that fermented foods are actually recommended to improve and support thyroid function as an indirect result of improved gut health, as mentioned above.
Mary, Yum. Can’t eat a meal without salsa. Love this. Thrilled to see you are almost at 10,000 subs. Congratulations, well deserved! I will be out of country for a bit so no regular RUclips access and no comment ability at all. Will miss you but there will be all those wonderful catchup hours of viewing when I return. Happy recording to you!
I make my broth and then I bought a tabletop composter. I'm gonna get every bit out of that veg. And I'm germinating and growing seeds from grocery produce. In Vegas we have year round warm weather. Grow bags of course. I'm regrowing everything. Thanks.
Hi Mary and yes thanks a whole lot for all your videos we do appreciate them. I'd like to know if you have a video or a recipe to let us know how to do TOMATO PASTE, thanks and have a wonderfull day and thanks again .....
Hi Anne, Wonderful!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
The next project to do. I have a question regarding Keto diet. How much of the initial carbs/sugars contents, is used up, during the fetmentation process?
That is a great question but I am not sure. I don't think salsa would be a particularly high carb food but I am no an expert. Maybe someone else here in the comments will see this and be able to give you an answer.
Generally ferments like this like to be maintained at a temperature of 40F. Some people are able to maintain this temp in a root cellar as opposed to the top shelf or door of a refrigerator. Love, Mary ❤️🤗❤️
Hi Mary, I have to say I was not really familiar with fermenting until I started watching your channel. It’s very interesting and as you say healthier. I love salsa and those plum tomatoes look delicious. I am not a fan of cilantro either. I just don’t like the taste. Thanks for sharing this with us. I’ll see you soon, Dolores 😘
Hi Dolores, Thanks so much for visiting. So sorry for the late reply. I just saw this comment. Oh yes, fermenting is so much fun. Oh yes...cilantro - not for me!! You and I are sisters!! ;-) Love, Mary
Hello Mary, I believe the silicon fermenting lids function by acting as a one way valve. It is not that Oxygen cannot "fit" through the opening. Rather the internal pressure builds up and causes the tiny hole to open. When the pressure is equilized the hole closes to prevent the oxygen getting in. At least that is what I understand. By the way, I recently learned about kahm yeast on my ginger bug. Glad I did not throw it out. Getting ready to make a drink. Thanks,.....Laura
Hi Laura, Oh my goodness!! I am SO glad you are here!! Thank you SO much for sharing that info about the fermentation lids. I wondered how all that worked!! Wonderful Information!! So glad the Kahm yeast didn't scare you away!! Love, Mary
Great video. Thanks for promoting fermented and other traditional foods that are so healthy and good for you and especially children. This is prevention of future health problems. But when I make a salsa, it doesn't last long enough to ferment lol. I'll make a bigger batch next time : )
Hope you'll give it a try! BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
What a true treat sweet Mary. Thanks for sharing. So glad you teach so many things. Its comforting to know I can come to your Channel when I need to learn a recipe. You are so sweet.
Hi Malia, Thank you so much for visiting and for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I absolutely love Mary's Nest. Thank you for all that you do. My question is can you add spices like cumin in the salsa at the beginning or do you need to wait until after and you take some out of the jar to eat? We love salsa and I can't wait to do this... Again thank you so much. God bless
Hi sweet Mary, Thank u so much for all the useful information u give in your videos may God bless. Am. Writing these words from Lebanon to let u know I am enjoying your company a lot sweet Mary m it’s nest, live u n salam
Just one quick tip: if you are using a starter from a previous batch you've made you only need - a tsp per pint -a tblsp per quart -a quarter cup per gallon As you ferment your own, especially if you use the same ingredients, the microorganisms become more efficient in digesting those ingredients and so they multiply quicker so that you don't need so much starter. Mine get very bubbly the next day. This way you don't waste a quarter cup for every ferment you make, is not needed. As she correctly stated just one tablespoon of the juice has millions of microbes in it.
Daisy Moses - Thank you so much for visiting and for the kind words!! Glad you liked the video!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I can't wait to try this recipe when I can find some decent tomatoes. I don't know how you remove the membrane and seeds from the jalapenos, but I found a small size melon baller works great.
Thanks for the great video,just a question when tomatoes are ripe in the garden can you do up a bunch of jars of tomatoes and how long would they keep in the fridge
Hi Val, Forgive the late reply. I just saw this comment. Yes, you can ferment a lot of tomatoes at one time. They will last in the fridge about 6 months. Hope this helps. Love, Mary
Also be mindful to peel the skins off and extract the seeds of all nightshade plants to avoid lectins entering into your bloodstream! (Leaky gut syndrome)
Hi Mary, I have just found your channel a few days ago and have been enjoying all your videos. I loved learning about the ancient wheat and ordered some of the einkorn all purpose flour. Also I would love to know where you get all your pretty aprons because I'm an apron girl myself. Blessings, Ahuvah.
Hi Ahuvah, Thank you so much for the kind words and glad to hear that you are an apron girl! Some of my aprons I have had for a long time - going back to the 1980s! And others were given to me as gifts and some I have purchased on amazon. Just search for ladies aprons and a huge selection will pop up!! But some of my favorite aprons are those that I purchased from a lovely lady named Heidi who has both a RUclips channel and an Etsy shop by the name of Rain Country Homestead. If you don't see what you want, just send her an email. She makes most items custom and is very reasonable. :-) Love, Mary
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Hi Sweet Friends, Today I am sharing a Step-by-Step Tutorial on How to Make Fermented Salsa. This is perfect for beginners who are new to making fermented foods. Love, Mary
Yummy, healthy and easy.......love your ideas dear.
Anjum bukhari - Hi Anjum, Thanks so much!😀
@@MarysNest Bless you dear amen
@@syedaanjum896 - Blessings to you too!
I have heard of a variation of this using tomatillas ("husk tomatoes") instead of the Roma (great choice, BTW) tomatoes. Haven't tried it but would like to. Makes a "verde" (green) salsa. What say ye?
The world needs more women like Mary..
Oh my goodness!! What a nice things to say!! You made my day!!
Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Amen.
You've got THAT right!
That's why WE need to follow her lead.
Absolutely and Amen. Wish I lived right beside her. Her neighbors are soo blessed!!!
Mary do you know one of the many things I appreciate about you? It's that you give us all the information of what could happen so that if it does we don't have to worry that it's went bad! That is the earmark of an excellent instructor! Thank you for the great content I enjoy you so much! God bless you and yours!
Hello sweet Mary! I never comment on people’s videos, but I have fallen absolutely in love with your teaching methods, your content, and your great personality! Thank you for being a fantastic teacher! I look forward to more of your videos!
Oh Tammy!! Thank you so much for visiting and for the kind words!! You really made my day!! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
There's something so peaceful and comforting about an older woman teaching the younger! :) (I mean in regards to us 90's kids lol) Thank you Mary! I love your videos!
Thank you for the overlaid pictures which clarifies the dice size very well.
I made this salsa recipe today. I also made fermented carrots and 2 quarts of quick bread & butter pickles using your recipes!!! Thanks for your wonderful videos!
I've been making sauerkraut, kimchi and fermenting many other concoctions for a number of years now and I do use the glass weights. I also use small jars for weights. In particular I just started a fresh batch of giardiniera in a wide mouth 1/2 gallon jar. All 4 of my glass weights are in use in 1/2 gallon jars of sauerkraut. So in this batch of giardiniera I used a glass jar from "oui" yogurt which are absolutely the perfect size for widemouth jars. As far as lids go, during fermentation I avoid any problems with having to burp jars I just use plastic sandwich bags. I put the bag over the jar and put a rubber band down over the bag around the neck of the jar, squeeze out as much air as possible and when fermentation starts it blows the bag up like a balloon, yet the rubber band allows it to release any excess pressure. Basically burping itself. This method has worked infallibly for me for years.
Hi Mike, Thanks so much for more great tips! I like using the little 4 ounce canning jars when all my glass weights are in use but I love your idea about the bag! So clever! Thanks for the inspiration! Love, Mary
Thanks Mary. You might try Poblano peppers, they are milder, have a great flavor and can be dried for later use. Adding the liquor from a previous batch and then less salt is an excellent Idea. I always use the liquid from a previous batch, but never used less salt. I must try that. 1/3 of your immune system is in your gut. Thanks for this.
I just love your passion for fermented foods - and traditional foods in general! It is always a delight to read your comments! Yes, I experimented using the brine from a previous batch because everyone is always telling me they are so concerned about ALL the salt. LOL!! I really don't think it's that much so I decreased when I used 1/4 cup of the brine. It fermented fine but I thought it needed salt! LOL!! To each his own - huh? Thank so much for being here!! Love, Mary
I have an abundance and plan to do just that as I am a medium heat person. I am going to roast them in the oven first.
Hey Mary... I make salsa a lot but never fermented it. I didn't know until I saw your channel. I am learning so much. My whole diet has changed due to your channel and 2 others I watch. I can't thank you enough... God bless...
Oh Shirley!! I am so happy to hear this!! Love, Mary❤️😘❤️
Love my pickle pipes 😁
I save all my vegtable scraps and make vegtable stock for soups...last time I did that I forgot about the hot peppers ( seeds and mambrane as well) ...boy did we get a hot surprise with the soup I made 🤣
LOL!! How funny!! I have done things like that too!! WHOO HOO - yes, it was spicy!! Love, Mary
My parrot really likes the seeds and membranes from any peppers-hot or sweet, any colour. She helps me with cruciferous vegetable scraps, too!!!
OMG, I just made this and it is to die for! I added 2 jalapeños and used cilantro instead of parsley. So my question is: How long does this keep in the refrigerator after the fermentation period?? Mary, I can't tell you how much I appreciate you and your channel. You have really added to my life. Thank you!
Oh Kathy!! I am so happy to hear this!! Love, Mary❤️🤗❤️
Was hoping to find the answer to how long it keeps. How long did yours keep for?
@@CyberSERT I made this in September 1/2 gallon and I am just getting ready this am to make another 1/2 gallon. This stores in cold storage for months ,my last batch 5 months. Hope that helps
Bless your heart Mary, never new about fermented salsa thanks to the ton of ferment foods I eat now don't get sick with the flu
So happy I discovered you Mary. You explain the process in such detail which is so very much appreciated 🙃
So happy you are here!! Love, Mary
I just made my first jar along with you. Smells delicious!! I think the addition of the lime is what puts it over the top! Thank you Mary!!
What a gem! I’m glad I found your channel Mary.
My batch just got ready. I tried it and it was delicious! Highly recommended. Thank you.
Hi John, Wonderful!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home.
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): RUclips.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
Cilantro lime and lime is what makes fresh salsa irresistable... 🤗
Hi Mary, how long does the salsa stay fresh in the refrigerator? Thank you 🙏
I love this salsa!! My first jar was gone in two days after it fermented. I never did see bubbles but it definitely was delicious. I used garlic and cilantro in mine. Have you ever done this with store bought tomatoes in the winter?
Thank you so much Mary. I stumbled across your channel as I am learning to cook. My mom used to try and teach me when I was younger but I was not interested, now that I’m older I am interested lol. I love how you describe and show everything very detailed explanations. Again thanks
Can I add garlic?
FROM THE MIDWEST, MOVED TO AZ. MANY YEARS AGO, SO MEXICAN FOOD HAS WON A PLACE IN MY TASTE BUDS. 🌶️🌶️
As a fermenter I'm so glad I found this channel. Now to binge watch lol
The craziest thing happened to me this past summer. I fell in love with cilantro. I'm shocked. I had always hated it. Thought it was like eating soap. Not anymore and I'm unsure why, but I now love it. It was baby steps a little at first and the next thing you knew I was O I want a little more in that next time I can sals.
Hi Deb, WOW!! That is amazing. You are so lucky!! It is supposed to be so good for you!! Love, Mary
Deb Allen The same thing happened to me.
That's the way it is for most foods. Keep eating a lil of it every now and then and eventually it grows on you!
Thank you so much Sweet Mary for this recipe. I made it this last Summer here in Australia with tomatos from our garden. It was so good and I put it on everything. Here in Melbourne now it is Winter and we are doing Lockdown yet again for the sixth time. Trying to keep healthy so am making your wonderful fermented Salsa again. I don't have any cilantro but an abundance of mint in my herb garden, so in it goes. Best wishes to you.
Thank you Mary! I thought I was the only person on the planet that didn't like cilantro! Good info. New to fermenting and excited to explore more.
Cilantro is the devil’s weed. Ugh! Ick! 🤣
You are definitely the boss where illustrations are needed,love your style👍🏻🇯🇲
Beautiful, Love fermenting salsa, so much flavor, Love you, xoxoxo
Hi Lori, So glad you liked this. While everything is fresh, I really want to make the most of fermenting. My gut health needs all the help it can get!! LOL!! Thanks so much for visiting!! Love, Mary
I was read to put the filled jar of salsa in a dark, cool room!!! I think I like your way best. You're obviously more experienced!
I have the pickle pipes - made my first two frements a week ago - garlic in honey and Moroccan carrots
Thanks Mary, you do a lovely job explaining everything so thoroughly. You're my "go to" when I need recipes!
Thanks for sharing. Salsa is delicious and a fermented one is even more nutrient dense. The entrance to this area was already starting to flood due to the creek overflowing. Had to pick up Daniel at the main road and barely made it home. We're up a large hill from the area that floods. Luckily it was his last day of school until his Extended School year begins which is generally in three weeks, runs for three weeks, and then three more weeks until the regular school year resumes. He goes every year because he will regress too much during the long break otherwise.
Hi Jean, So glad you made it home safe and sound!! I'll bet it feels good to be in your cozy home with the family safe! Love, Mary
It sounds good. Never canned or fermented anything before but I need to eat healthier. You explained everything in detail which I like so thanks very much.
Hi Christine, Thanks so much for visiting!! Glad you liked this video. Fermented foods are wonderful for you...and so easy to make! Much easier than canning!! LOL!! BTW - Are you interested in learning about making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest I found you 3 weeks ago and I subscribed because I'm interested in many of your recipes. I didnt know about you on Facebook so I'll have to check that out.
This is how people ate 200 years ago, every single day.
@@Forevertrue - How true!!
@@christinacyrus3824 - Oh my goodness!! I am SO happy that you found me!! It's wonderful to have you here!! Love, Mary
I absolutely love you. I am brand new to fermentation and sourdough for that matter. I didn't know about prebiotics and fermentation at all. I just started the sauerkraut a couple days ago. Some people says it takes weeks. I think you said about a week and it's ready. I will double check. Thank you for all of your videos.
I started mine about 2 to 3 weeks ago and I have been nibbling from it the last few days. It tastes great
Thanks for all the WONDERFUL fermenting videos. Could I add a large clove of garlic to this salsa as well? Would it greatly change the taste?
My mother-in-law who grew up near the Arizona Mexico always used green chilies and oregano in her salsa. It is delicious for those of us who do not like cilantro and it doesn’t take much oregano
Yum!!!! I'd add garlic, too🙂
Absolutely Wonderful!! The Tomatoes looks So Delicious..Have a Great Weekend
Thanks so much! Hope you have a great weekend too!! Love, Mary
Does it have a shelf life in a pantry, or must it be refridgerated? How long can it last in the fridge? How long in a pantry if it can go in one? Thank you! I really like your videos a lot. You have a very pleasant voice, and you include important details that so many others overlook. Great job, Mary! Thanks again, and God bless you and your family.
You’re the best! I watch you every single day and you’re so calm and informative. Thank you, Mary!
Bless you for teaching this important health instruction. I am hoping that time won't run out before I can utilize your efforts to help us prep for the future.🥰
I've decided to jump into fermentation. Thank you for the tips. I'm trying the Ball spring hold down unit with the self burping lid. I doubled the recipe (mide as well go all in). I saved the outermost non-skin section of the onion and placed it on top so the spring has something to push against. I did what you said with the salt (adding at the end) plus I added about 1TB of the liquid from some live but store bought kimchi to help things get started. Fingers crossed that all goes well in 2-3 days.
Oooohhhh.....something to do with one of the 15 tomato plants I planted in the garden for WHO KNOWS WHAT REASON (you saw my post on facebook about all the canned tomato products I have). Work is going to love me with the salsa treats! Thanks for this...didn't even know you could ferment salsa.
Hi Shelly!! Oh yes, you will love this. It so easy and I love the kick of lime. You can print out the recipe on my website. The link is in the description under the video. Hope you are doing well my sweet friend!! Love, Mary
Thank you Mary I’ve been wanting to make this salsa… Another thing with peppers to is, be sure and don’t touch your eyes or your face before washing your hands, you can burn your eyes and your skin. Also, I use the tip of a spoon to scrape the seeds out of the peppers, once I’ve cut them in half.😀
Very nice video! Those Roma tomatoes look perfect for making this dish and, ultimately making some other great dishes. Blessings to all of you! ❤️❤️❤️
I made this salsa yesterday. Your method of adding the salt to the jar after packing it down was a great idea. This is the best ferment that I have seen since I started fermenting. Only mistake I made was there was no liquid in the jars after packing it down. I added some of my left over Kimchi liquid to the jars. The next day I noticed that all the jars had way too much liquid. I ended up taking out about 3 tablespoons of liquid from each jar. I added back in 1/2 teaspoon of course sea salt to replace what may have been removed when I removed the liquid.
Allen Miller - Hi Allen, So glad you like this video...thank you for the compliment!! Yes, I learned that too about the liquid. That is how I devised the recipe because I found out that when the tomatoes release all their juices, there’s plenty of liquid after a day. So I understand completely! Love, Mary🤗🤗🤗
@@MarysNest I'm going to use this method when I make Kimchi next month. I didn't see a video on Kimchi, but you have one on sauerkraut. They are basically the same with Kimchi using more ingredients.
Allen Miller - That sounds great. Let me know how it turns out. You are correct. I do not have a video on kimchi. I need to try that one day!! Thanks for the inspiration!! 🤗🤗🤗
Hi Mary
I do love that kind of tomatoes. I always use them in my green salad. In this recipe I will include the cilantro. I will let you know how it goes.
Thanks
nilsa acosta - Hi Nilsa, wonderful! Let me know how it turns out. Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Ms. Mary I love all your videos. You have taught me so much and I am almost 72years young. So thank you very much for all your kindness and love for us. You are a great teacher.
I've had some great mentors in my life that I've never had a Mary. Thank goodness for RUclips for bringing you into our lives! I'm also 72. I wish I'd known some of this stuff years ago. I've been familiar with health food since the 1970s But all this fermenting stuff is totally new to me!
Thank you. I never thought to ferment salsa. I will give it a try.
Norma Neudorf - Hi Norma, So glad you will give it a try! Love, Mary❤️😘❤️
I have found a nice warm cozy place in a cupboard. It's perfect for fermentation in the winter months. It's perfect right now, knowing there will be a food shortage. I'm dehydrating also. Thank you Mary for giving me the confidence in food preservation. Love, Debbie
Hello Dear Mary. Just an FYI: Jalapeno is pronounced as "hal-a-pen-yo." In Spanish it is an N with a "tilde" on top which gives it a "ny" sound. The "e" is the English short vowel for "e", not a long "e." In Spanish the vowels don't change, so an "e" is always the English short vowel sound as in send, not seem. Good job knowing the "J" is the "H" sound in English!
I tried this recipe with coriander. I didn't add much salt and it when absolutely bonkers. The lid of my jar (old coffee jar) kept flying around the kitchen because it got so active.
I had the salsa on a wrap with chicken, black beans, roasted peppers, avocado, red onion and lettuce. It was really nice. But after some more days in the fridge it got too sour for having in a wrap. But I could see how it would have worked well with some doritos. Thanks for sharing your recipe Mary!
Made it...and whoa! This salsa is amazing...you are amazing! I've been so blessed by your videos and all the things you have to teach! May God bless you and your sweet family 😊
I sometimes use a nitrile (blue) disposable glove as a seal on a fermenting jar, putting the wrist end over the jar rim. As gas is produced, the glove will inflate, poking the fingers up, but allowing no air in. After a few days my ferments wave at me!
Wow! How clever!! 🤗🤗🤗
I think I watched your sauerkraut video about five times on repeat. Your voice is very pleasant to listen to. I think I could go to sleep listening to you talk about burping lids and iodine in salt.
Awesome. When I find jars again I would like to try this recipe. Wish you taught how to make herbal tinctures and extracts due to explaining things so throughly. Thank you!
You are in luck! I do: ruclips.net/p/PLkRuW3pBo2U1L9HQwnhP77raYPlsxIs7L I show how to make all sorts of herbal preparations including teas, tinctures, oils, salves, syrups, and soups. Love, Mary
The Fermented salsa recipe is great. Thank you for the great recipes. Have a beautiful Friday
So glad that you liked this. Hope the tutorial is helpful too! Love, Mary
I made this as well, still fermenting. LOL
@@maryloucox8373 - Yay! I am SO happy to hear this!! Let me know how it turns out!!
@@MarysNest Hubby loves it from just one tsp full. It's ok for me. I just can't take chucks of tomato and onion, but just making it for him. Will it get better if I leave it more days fermenting? It's been two days now, should I leave it longer before refrigeration?
Mary Lou Cox - don’t leave it out too long in this warm weather. If you’re seeing a little bit of foam or liquid on top, it’s definitely ready to refrigerate. Even if you don’t see anything like that, I would still refrigerated it within the next day or two. The fermentation will slow down in the refrigerator but it will continue. Overtime the taste will mellow. I think it’ll probably be perfect in about two weeks after having been refrigerated. 😋😋😋
Your picture is beautiful holding the plate of veggies wearing the lavender flowered apron! You are very beautiful! Love your channel Cathy
Hi Cathy, Thank you SO much for the kind words!! Love, Mary❤️🤗❤️
Wow! I love salsa, but also have zero fermentation experience. I'm growing a ton of cherry tomatoes ("blueberry" ones, and hopefully tomatillos). I hope they grow well cause I'm certainly trying this! Thank you for breaking down the details. Newbies like me need all the details and assurance we can get :)
Wonderful!! Keep me posted. If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I just love your energy. I’m going to be giving fermenting a go for the first time. It sounds delishousl. Thank you, Mary and God bless.
Hi Cheryl, Thanks for the kind words! So happy to hear that you’ll try your hand at fermenting! Love, Mary❤️🤗❤️
I make Kimchi all the time. This salsa looks a lot easier. I'm going to try it next when I run out of my Kimchi. Should make for a change.
Allen Miller - Hi Allen, Thanks so much for visiting!! I think you’ll love this Salsa. BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I told friends I am going to start fermenting and they sent up cautions about thyroid issues and other health concerns to be careful of...can you address this please Mary? I am learning so much from you.
Lies. Fermented foods are alive and thriving with healthy bacteria, therefore it's arguably one of the healthiest things you can consume. It improves gut bacteria, which directly correlates to overall health in your entire body. Fermented foods are a staple in many asian countries, where their life expectancies are usually considerably higher than western countries. Not a coincidence. Also, a quick search will show that fermented foods are actually recommended to improve and support thyroid function as an indirect result of improved gut health, as mentioned above.
Mary, Yum. Can’t eat a meal without salsa. Love this. Thrilled to see you are almost at 10,000 subs. Congratulations, well deserved! I will be out of country for a bit so no regular RUclips access and no comment ability at all. Will miss you but there will be all those wonderful catchup hours of viewing when I return. Happy recording to you!
Joy Louise - Thank you SO much!! Oh Joy!! You will be missed! Safe travels and look forward to “chatting“ with you when you get back! Love, Mary❤️😘❤️
I make my broth and then I bought a tabletop composter. I'm gonna get every bit out of that veg. And I'm germinating and growing seeds from grocery produce. In Vegas we have year round warm weather. Grow bags of course. I'm regrowing everything. Thanks.
Thanks, Mary! How long will the fermented salsa last in the refrigerator?
She mentioned up to 6 months in the fridge but best to use it within 2-3 months
She mentioned up to 6 months in the fridge but best to use it within 2-3 months
I use a natural fermenter blueberry ferment starter
Hi Mary and yes thanks a whole lot for all your videos we do appreciate them. I'd like to know if you have a video or a recipe to let us know how to do TOMATO PASTE, thanks and have a wonderfull day and thanks again .....
Yum‼️... I made this and it’s delicious! Thx so much. I should’ve put 2 peppers 🌶 🌶
Hi Anne, Wonderful!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
The next project to do.
I have a question regarding Keto diet.
How much of the initial carbs/sugars contents,
is used up, during the fetmentation process?
That is a great question but I am not sure. I don't think salsa would be a particularly high carb food but I am no an expert. Maybe someone else here in the comments will see this and be able to give you an answer.
I'm so excited to try this. Thank you for all the tips
How can you store this long term without refrigeration? I’ve been looking into fermentation. This video was very helpful. Thanks
Generally ferments like this like to be maintained at a temperature of 40F. Some people are able to maintain this temp in a root cellar as opposed to the top shelf or door of a refrigerator. Love, Mary ❤️🤗❤️
I saw this just in time! Can't wait to make a couple of quarts!
Wow!! I can’t wait to try this!!!
Hi Denise, Yay!! So happy you'll give it a try!! Love, Mary
Never had fermented salsa. I bet it's amazing
I cannot wait to watch all your videos ! Thank you for making things so easy for beginners. 😊♥️
Thanks!
Wow!! Thank you!! ❤️🤗❤️
Hi Mary, I have to say I was not really familiar with fermenting until I started watching your channel. It’s very interesting and as you say healthier. I love salsa and those plum tomatoes look delicious. I am not a fan of cilantro either. I just don’t like the taste. Thanks for sharing this with us. I’ll see you soon, Dolores 😘
Hi Dolores, Thanks so much for visiting. So sorry for the late reply. I just saw this comment. Oh yes, fermenting is so much fun. Oh yes...cilantro - not for me!! You and I are sisters!! ;-) Love, Mary
I'm LOVING your channel and recipes. You're so wonderful to watch. Hi from Australia
Hello Mary, I believe the silicon fermenting lids function by acting as a one way valve. It is not that Oxygen cannot "fit" through the opening. Rather the internal pressure builds up and causes the tiny hole to open. When the pressure is equilized the hole closes to prevent the oxygen getting in. At least that is what I understand.
By the way, I recently learned about kahm yeast on my ginger bug. Glad I did not throw it out. Getting ready to make a drink. Thanks,.....Laura
Hi Laura, Oh my goodness!! I am SO glad you are here!! Thank you SO much for sharing that info about the fermentation lids. I wondered how all that worked!! Wonderful Information!! So glad the Kahm yeast didn't scare you away!! Love, Mary
You are fabulous. Love this recipe. Thank you Miss Mary!!!
Hi Kelly, Hope you enjoy! And thank you so much for the kind words!! Love, Mary
Hi Mary, thanks for your teachings on this!
You are very thorough and do a great job!
Your so good and through with your teaching skills!!!
I ferment my peppers in vacuum bags. I think I'm going to experiment using that method for salsa.
Thank you for the inspiration.
Can I call you Mom?
Great video. Thanks for promoting fermented and other traditional foods that are so healthy and good for you and especially children. This is prevention of future health problems. But when I make a salsa, it doesn't last long enough to ferment lol. I'll make a bigger batch next time : )
Stranger Horse - Thank you SO much. I love your passion for Traditional Foods!! Love, Mary❤️😘❤️
Wow! Totally perfect! Will try it!
Hope you'll give it a try! BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest thanks! I will totally take a look at it! (the playlist)
What a true treat sweet Mary. Thanks for sharing. So glad you teach so many things. Its comforting to know I can come to your Channel when I need to learn a recipe. You are so sweet.
What difference does taking out the seeds/center part of the tomatoes make?
Thank you Mary 😊😊😊
I love cilantro
I am so glad I found this channel! Love your videos!
Hi Malia, Thank you so much for visiting and for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I absolutely love Mary's Nest. Thank you for all that you do. My question is can you add spices like cumin in the salsa at the beginning or do you need to wait until after and you take some out of the jar to eat? We love salsa and I can't wait to do this... Again thank you so much. God bless
Thank you Mary’s Nest l am learning l well make same of you’re recipes
Hi sweet Mary,
Thank u so much for all the useful information u give in your videos may God bless.
Am. Writing these words from Lebanon to let u know I am enjoying your company a lot sweet Mary m it’s nest, live u n salam
Just one quick tip: if you are using a starter from a previous batch you've made you only need
- a tsp per pint
-a tblsp per quart
-a quarter cup per gallon
As you ferment your own, especially if you use the same ingredients, the microorganisms become more efficient in digesting those ingredients and so they multiply quicker so that you don't need so much starter. Mine get very bubbly the next day. This way you don't waste a quarter cup for every ferment you make, is not needed. As she correctly stated just one tablespoon of the juice has millions of microbes in it.
Hi Mary
Thankyou for all your wonderful tutorial.
G_d bless you.
Sydney Australia
Daisy Moses - Thank you so much for visiting and for the kind words!! Glad you liked the video!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I can't wait to try this recipe when I can find some decent tomatoes. I don't know how you remove the membrane and seeds from the jalapenos, but I found a small size melon baller works great.
As long as I am wearing gloves, I just pull the membranes and seeds out with my fingers. It's quick and easy.
I love that cutting board
Thanks for the great video,just a question when tomatoes are ripe in the garden can you do up a bunch of jars of tomatoes and how long would they keep in the fridge
Hi Val, Forgive the late reply. I just saw this comment. Yes, you can ferment a lot of tomatoes at one time. They will last in the fridge about 6 months. Hope this helps. Love, Mary
Also be mindful to peel the skins off and extract the seeds of all nightshade plants to avoid lectins entering into your bloodstream! (Leaky gut syndrome)
Hi Mary, I have just found your channel a few days ago and have been enjoying all your videos. I loved learning about the ancient wheat and ordered some of the einkorn all purpose flour. Also I would love to know where you get all your pretty aprons because I'm an apron girl myself. Blessings, Ahuvah.
Hi Ahuvah, Thank you so much for the kind words and glad to hear that you are an apron girl! Some of my aprons I have had for a long time - going back to the 1980s! And others were given to me as gifts and some I have purchased on amazon. Just search for ladies aprons and a huge selection will pop up!! But some of my favorite aprons are those that I purchased from a lovely lady named Heidi who has both a RUclips channel and an Etsy shop by the name of Rain Country Homestead. If you don't see what you want, just send her an email. She makes most items custom and is very reasonable. :-) Love, Mary
@@MarysNest Thank you so much! And I am already subscribed to Heidi on Rain Country Homestead so I know her work well.
Mary you are just FABULOUS!!!!