Fermented Salsa
A simple lacto-fermented salsa made with fresh tomatoes, peppers, and herbs.
gluten-freevegan
condimentfermentedlacto-fermentedsalsa
Ingredients
- 2 – 3 lbs of organic tomatoes of your choice, I used heirloom cherry tomatoes from my garden
- 1 large onion, I have used both red and white, both are delicious choices
- various chile peppers – quantity and types, your choice. We like spicy so I went with 2 serrano and 1 jalapeño (you can also use bell peppers if you like your salsa mild)
- 3-4 garlic cloves, minced
- 1 bunch of fresh cilantro (if you don't like cilantro add in oregano, chives, etc)
- Juice of 2 limes, or 1 lime and 1 lemon, or 2 lemons
- 1 1/2 – 2 tablespoons sea salt
- Dried spices to taste, if you'd like – I added some cumin, chipotle and chile powder (optional)
Instructions
- Add the tomatoes to your food processor and pulse a few times until broken down to the size you like. Place in a large bowl. Add the roughly chopped onion, peppers, fresh herbs, and dried spices to the food processor. Pulse until everything is chopped to the size you like. Add to the large bowl. (Without a food processor, chop everything by hand.)
- Add the fresh squeezed lemon and/or lime juice and sea salt to the vegetables. Toss until well mixed. Pour into quart-sized or smaller clean mason jars, leaving some room at the top. Cap tightly. Leave on the counter for 2 to 3 days, then transfer to the fridge or cold storage.
Notes
- If using whey: reduce sea salt to 1 tablespoon and add 2 tablespoons of whey.
Make-ahead
Keeps up to a few months in the fridge (reportedly up to 8 months). Flavors intensify over time.
Source:
https://tasty-yummies.com/fermented-salsa-gluten-free-vegan/
Beth @ Tasty Yummies