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fermented salsa

Fermented Salsa Recipe


  • Author: Gigi Mitts
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 quart 1x

Description

Fermented Salsa is packed with probiotics and nutrients that can enhance your gut health and provide a great experience you will relish.


Scale

Ingredients

  • 1 pound of cherry tomatoes, chopped in halves
  • 2 green onions, chopped
  • 2 to 3 cloves of garlic, finely chopped
  • 3 tablespoons cilantro stems, chopped
  • 1 orange or green pepper, one half chopped and another half reserved for “seat-belting”
  • 2 tablespoons whey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • Salt to taste
  • Filtered water

Instructions

  1. Add all the ingredients except pepper half, whey, and water. Combine the ingredients in a bowl and mix well.
  2. Transfer the ingredients to a clean mason jar. You may have to push them down gently. Keep adding and pushing the ingredients gently until the jar is packed till the neck.
  3. Pour the whey slowly allowing it enough time to settle.
  4. Slowly fill the jar with a sufficient quantity of water until the jar is full till its neck.
  5. The next step is called “Seat-belt the salsaā€¯. For this step, trim the half of the pepper until it is slightly larger than the mouth of the jar. Wedge the piece of pepper onto the opening of the jar making sure the pepper, as well as the salsa beneath it, are trapped under the shoulders of the mason jar.
  6. Top with water gently until all the ingredients are submerged.
  7. To allow the salsa to ferment, cover the jar and store it in a dry place out of direct sunlight. Make sure you have wiped the outer side of the jar. Always keep the jar on a plate, and place a clean dish towel on its top to prevent dust and flies from entering.
  8. Check the salsa daily to see if it has reached the desired level of sourness. When you feel the salsa has fermented to your liking, seal with a lid and transfer the jar to the fridge. You can store the fermented salsa in the refrigerator for 3 to 6 months.

Notes

  • Chlorinated water may inhibit fermentation. Hence, it is best to use distilled, spring, or filtered water, whenever possible. It is also advisable to rinse the veggies in un-chlorinated water instead of tap water.
  • You can assess the level of fermentation by checking the extent of bubbles appearing on the top of the jar. The appearance of bubbles is a sign of fermentation occurring actively.
  • Category: Fermented Food
  • Method: Fermentation
  • Cuisine: Mexican