Fermented salsa: Basic Salsa Recipe
Fermented salsa is so quick and easy to prepare in your own kitchen. A great family project and introduction to fermenting. This will produce a naturally acidic and tangy condiment, rich in living probiotics! Also enhanced vitamin content that vinegar based salsa does not have! You can chop, dice or process the ingredients to suit your own taste keeping in mind that less chopping allows more individual taste sensations to reach your taste receptors with each chew 🙂 We personally increase the bell pepper content over the tomato content and it gives a really unique taste to anything we add it too!
In the picture above you will notice a lime-green thingie in one of the jars. It is called a "Pickle*Pusher". It is a fermenting device designed to hold even the hardest to hold veggies under the brine! Notice the other jar has formed a "plug" of salsa and will effectivelly plug your airlock and no allow CO2 to release!
- 1 medium onion
- 3 small roma tomatoes
- 1 bell pepper [ we like adding up to 60% peppers! ]
- jalapeno or other hot peppers to taste
- 1 tablespoon canning salt
- water
- 1/4 cup cilantro, parsley or celery tops
- garlic to taste
- ] Cut chop or dice all the ingredients
- ] Mix well and add salt
- ] Pack in jar leaving 1″ head space , [this will leave room for your weight ]
- ] Cover your weight with water, This is most important when fermenting to keep molds from ruining your ferment!
- ] Add your airlock and set aside on counter top for 3-5 days. When the taste is tart enough for you …… Eat and enjoy ;)<br>[b]NOTE:[/b] Ferment at 65-75 Degree F for best results. Placing a catch pan under your jar will avoid a possible mess in case of overflow of brine caused by CO2 production which is natural with home fermenting.
For more recipes like this try MakeSauerKraut.com where Miss Holly actively teaches fermenting and has recipes that will surely tantalize your taste buds ! It is also healthy as it is full of added vitamins and probiotics you can not get from store bought!
Recipe Update:
Sheila used homegrown Stevia leaves in a recent batch and the result was a really pleasant salsa with sweet highlights which is hard to acheive in a ferment as the process reduces sugars. Stevia is not a sugar and the “sweet” taste survives the fermenting process intact!
Some Really Nice Fermented Salsa Recipes~!
- https://roadtothefarm.com/fermented-salsa-recipe/
- https://prepareandnourish.com/fresh-and-fermented-tomato-salsa-or-pico-de-gallo/
- https://yangsnourishingkitchen.com/wild-fermented-salsa/
- https://www.ladymoonfarms.com/recipe/fermented-salsa-2/
- http://tasty-yummies.com/fermented-salsa-gluten-free-vegan/
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