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.
How To Make Fermented Salsa
Yield 6 +
Homemade salsa with a probiotic twist- naturally lactofermented to add extra nutrients and flavor.
- 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!)
- 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!)
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.
Is your kitchen a small scale chemistry lab like mine? Do jars of foods in various stages of fermentation clutter your counter as they do mine? What’s your favorite?