Nothing beats a good salsa! Adding a short fermentation process adds a zing to the salsa that brings your normal salsa up to a whole new level. This fermented salsa recipe is one you’ll love. Once you ferment your salsa, it’s hard to go back!
I used an airlock in making this recipe but you could use whatever method you feel most comfortable with. Since you won’t be able to submerge all the ingredients (since there isn’t a brine separate from the salsa ingredients, it’s best to use an airlock, or for large batches, a fermenting crock with a water moat at the top
Honestly, this was some of the best salsa I’ve ever eaten. I also waited until I was almost done eating it and then packed the jar again with more tomatoes, peppers, onions, some parsley, and got it started again, using some of the active culture to quickly inoculate the next batch. Yum!
Add some healthy probiotic zing to your salsa by fermenting it for a few days.
1 pint golden cherry tomatoes
5 green onions
Juice of 2 limes
1 small green pepper (or several small padrone peppers), cut into small chunks
2 cloves garlic
1/2 Tablespoon salt
Rinse and gently clean the ingredients
Prepare the ingredients - cut the cherry tomatoes in half; cut the green onions into small discs; remove cilantro stems and cut leaves if desired; juice the limes; cut green pepper or padrone peppers into small chunks; dice the garlic cloves
Combine ingredients - Combine all ingredients and place them into a mason jar – I used a 1 1/2 pint size jar but it will look like this if you try to fit it into a 1 pint size jar.
*Attach airlock * - Attach an airlock to the top. There are many available, but I enjoy using this one (different than the one pictured below)
Wait impatiently - Wait 3-5 days and enjoy. You’ll notice a nice tang to the salsa when it’s ready.