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layers of salsa ingredients in a jar fermenting on a white countertop
johnsonhomenc

Fermented Salsa

gut-healthy and delicious, this fermented salsa recipe gives you more ideas of what to do with your garden fresh vegetables.
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Prep Time 10 minutes
Cook Time 2 days
Servings: 1 quart
Course: Side Dish, Snack
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 5 medium to large tomatoes
  • 1 small onion
  • 2 jalapeño peppers deseeded (more or less seeds depending on hot preference)
  • 1 bell pepper or 2-3 smaller sweet peppers
  • 1-2 cloves garlic chopped
  • 2 tbsp lime juice or lemon, fresh juice is best
  • 1 bunch fresh cilantro chopped (about 1/4 cup, give or take)
  • 1 tsp honey or raw cane sugar
  • 1/2 tsp oregano chopped/crushed (fresh or dry)
  • salt and pepper to taste a good pinch of each but can add more once the jar is fermented and ready for taste testing

Equipment

  • 1 wide mouth quart jar
  • 1 pickle pipe
  • 1 ferment weight

Method
 

  1. Chop all ingredients finely.
  2. Start by adding salt, pepper, and sweetener to the jar.
  3. Next, layer in each vegetable. Use the pickle packer or a pestle to push down each vegetable as you layer. This helps the veggie to release more juices needed the fermentation process and keeps the vegetables packed and under the juice when the jar is full.
  4. Add cilantro and oregano.
  5. Then add the lime or lemon juice.
  6. Now add the ferment weight, making sure all vegetables are under the weight and not floating in juices above the weight. If this means you need to pick out those floaters with a clean spoon, do so.
  7. Add the pickle pipe and a jar ring. If no pickle pipe, you may simple add a jar lid and ring but make sure you "burp" or open the jar daily to allow gases to escape. If using lid and ring, be sure to put them on loosely.
  8. Allow salsa to ferment for 2 days in the summer. You may test taste to see if you'd prefer it sit longer or if it's ready to eat. Sometimes one extra day is needed if the temperature outside is cooler.

Notes

 A note about salt: REAL SALT is key for the best flavor. Table salt will not do.
You may take down the measurements by half to make a pint for testing.
 
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