Salsa is always popular, by fermenting it the taste is even more extraordinary and it lasts longer! Basically, it is your normal salsa recipe, with some extra salt, then jar it up and letting it sit on the counter a couple of days to ferment.
I love that it lasts a long time in the fridge once it is made, but it might not last so long because it is good. The first bite is a bit strange, sort of fizzy like it has 'gone off' but this is what you want... after that it gets addictive.
You can ferment your regular salsa by making yours as usual, and following the directions below.
- 1 kilo of tomatoes, diced
- 1 large onion, minced small
- 4 cloves of garlic, minced small
- 1 bunch of cilantro, chopped with leaving some leaves whole
- 1 bunch of spring onion, chopped small
- Optional - 1-3 chopped chilies
- 2% of the overall weight in Celtic sea salt or pink Himalayan salt
- Prepare all of the ingredients above as instructed
- Mix everything except the salt
- Weigh your salsa on a digital scale
- Add 2% of the overall weight in salt
- Mix well
- Put in a closed jar, leaving at least 20% of space at the top of the jar for expansion
Let sit for 2-3 days, until it is slightly fizzy.
Store in the refrigerator, fermented salsa will last for weeks.
Serve it with chips, on salads, in tacos or burritos, over fish, however you would normally enjoy your salsa!
Fermented Salsa - some other methods
Fermented Pico de Gallo
Probiotic Kombucha Salsa with Grilled Pineapple
Photo: Fermented Salsa, Raw Cashew Not Cheese, Raw Buckwheat Crackers, and a bowl of flowers my daughter put on the table.