Woo Hoo back on the fermentation wagon. Today we have fermented salsa as i purchased too many vine ripened tomatoes while shopping. So they were begging to be used in this salsa recipe. And who doesnt love a good salsa?
All that’s required for this salsa recipe is tomatoes, onion, cilantro, lime juice and sea salt. The ingredients sit in a jar for two days in the pantry. After 48 hours you’ll have fermented salsa that you can use for dipping or to serve with grilled meats, eggs, vegetables, etc.
Feel free to add or subtract ingredients to make this salsa to your tastebuds. The only thing that must stay is the salt. It seems like a lot but it is needed to ferment the salsa. Trust me the end product will not tast salty at all.
If you’d like a smoother salsa, then put all of the ingredients in a blender or food processor and blend until the desired consistency before fermenting.
- 4 large tomatoes, chopped
- 1 large onion, chopped
- 1 cup packed parsley leaves, chopped
- 1 cup coriander leaves, chopped
- 1/2 yellow capsicum
- Spring onions to taste
- Juice of 1 large lime (about 2 tablespoons)
- 2 teaspoons sea salt
- Place all ingredients in a bowl and toss until incorporated. Spoon the salsa into 2 large mason jars (or any other glass jar you prefer). Gently press the mixture so the juices cover the salsa. Loosely screw the lid on top of the jar.
- Place the salsa in a dark, cool spot in the pantry. Let sit for 48 hours. You’ll notice if you stir the salsa there will be bubbles. That’s a good thing! It means the salsa has fermented. Store in the fridge. The salsa keeps for about 4-5 days in the fridge.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Share the love!