Fermented Salsa Recipe
Sharp and vibrant, this fermented salsa recipe offers complex notes of acidity and a mid-level, piquant heat. It’s a quick ferment and only takes a few days to prepare.
Servings: 16 servings (1 quart)
Calories: 12kcal
Equipment
- medium mixing bowl
- Glass Weights
- Quart-sized Jar
- Fermentation Seal
Ingredients
- 8 medium Roma tomatoes (cored, seeded, and diced)
- 1 medium white onion (diced)
- 3 cloves garlic (chopped fine)
- 3 medium jalapeños (chopped fine)
- ½ cup cilantro chopped fine
- 1 lime (juiced)
- 1 tablespoon fine sea salt
- ¼ cup starter culture or water (see note)
Instructions
- Combine the tomatoes, onion, garlic, peppers, cilantro, and lime juice together in a large bowl. Sprinkle with salt, and let vegetables sit for about 15 minutes so that they begin to release their liquid.
- Stir in the starter culture, if using, and then gently pack the salsa into a quart-sized jar. Take care to remove any air bubbles as you pack the jar.
- Seal the jar tightly with a fermentation seal, and allow it to ferment at room temperature for up to 5 days. Store in the fridge for up to 6 months.
