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Fermented Salsa

A tangy, probiotic-rich salsa made with fresh tomatoes and herbs that enhances any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Condiment
Cuisine: Mexican
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ripe tomatoes diced
  • 1 medium onion diced
  • 1 bell pepper diced
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1 tablespoon sea salt
  • 1 tablespoon lime juice
  • 1/4 cup cilantro chopped

Equipment

  • Glass jar with lid (quart-sized)
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Fermentation weight (optional)

Method
 

  1. Begin by washing and dicing your tomatoes, onion, bell pepper, and jalapeño.
  2. In a mixing bowl, combine the diced vegetables, minced garlic, salt, and lime juice.
  3. Transfer the mixture into your glass jar, pressing down firmly to remove air pockets.
  4. If you have a fermentation weight, place it on top of the salsa.
  5. Seal the jar loosely with the lid or cover with a cloth secured with a rubber band.
  6. Store the jar in a cool, dark place for 3 to 7 days, tasting daily.
  7. Once it reaches your desired tanginess, tighten the lid and transfer the salsa to the refrigerator.
  8. Your Fermented Salsa is now ready to be enjoyed!

Notes

Use fresh, ripe ingredients for the best flavor, and experiment with different peppers to customize the heat level. Keep the salsa refrigerated after fermentation for optimal freshness.