Now that we are just on the verge of Tomato and Pepper season, I wanted to share this recipe for cultured salsa. Fermenting salsa is an easy way to make it last longer without canning and it adds a probiotic boost.
If done properly, fermented salsa will last months in the fridge or in cold storage and get more probiotics with age.
Lacto Fermented Salsa Recipe
Ingredients and Supplies:
- 2.5-3 lbs of tomatoes of choice
- 1-2 onions
- 4 (or more) cloves of minced garlic
- Fresh Cilantro to taste (I use 1/2 cup or more)
- 1 lemon, juiced
- 1 lime, juiced
- 2 TBSP sea salt or celtic salt
- Spices to taste ( I use oregano, pepper, cumin, chili and cayenne)
- Peppers (sweet or spicy.. I use cayenne and habanero but sweet peppers work great too if you don’t like spicy!)
- 1/2 cup whey (make your own!)
How to Make Fermented Salsa
- Chop tomatoes, peppers, onion and cilantro and mince garlic. If you have a food processor, your could definitely use it to speed up this step!
- Toss all ingredients into large bowl
- Add the juice of the lemon and lime
- Add salt and spices to taste
- Add whey and stir well to incorporate.
- Pour into quart of half gallon size mason jars and cap tightly.
- Leave on the counter for approximately 2 days.
- Transfer to fridge or cold storage (oh, I wish I had a cellar or basement!)
Will last up to 8 months (that’s the longest I’ve tested!) if kept cold and flavor will intensify slightly over time. I find it actually tastes best after a couple weeks in the fridge to let flavors mingle a little more.
A Fast and Easy Tip
If you don’t have the time or ingredients to make your own salsa, you can get the benefits of fermented salsa by fermenting store bought salsa as well. If possible, use the fresh made salsas in the refrigerated section, but you can ferment canned versions also.
I tried this after reading this tip from Cheeseslave, and it works great. I had a lot of salsa that I had canned last year, and I’ve fermented it all before using it now to up the probiotic balance. I also fermented my homemade ketchup, barbecue sauce, pasta sauce, etc and they all tasted great!
What do you think? Is your kitchen a small scale chemistry lab? Do jars of foods in various stages of fermentation clutter your counter as they do mine? What’s your favorite?