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Fermented Salsa

This delicious fermented salsa can be served with grilled meat, spread in a tortilla with other fillings, or just enjoyed as a small side dish with any savory dinner. Best of all, you can really prepare it ahead of time, as it will keep in the fridge for months.

Prep Time 25 minutes
Serves: 8
Difficulty Level: Low
Fermented Salsa
Ingredients for Fermented Salsa:
Tomatoes - 2-3 lbs.
Red onion - 1 medium (roughly chopped)
Peppers - 3 (bell peppers/serrano peppers/jalapeño)
Garlic - 3-4 cloves (minced)
Cilantro - 1 bunch
Limes - 2 juiced
Sea salt - 1 1/2 - 2 tbsp.
Chili powder - to taste (optional)
Ground cumin - to taste (optional)
Method of preparing the Fermented Salsa:
  1. In a food processor, blend the tomatoes until they reach your preferred size. Then transfer the tomatoes to a large bowl. Set aside.
  2. In the same food processor, chop up the onions, peppers, cilantro, and the dried spices of your choice to your desired consistency. Add the vegetable and herb mixture to the bowl with the tomatoes.
  3. Pour the freshly squeezed lime juice and salt into the bowl with the vegetables. Mix until combined.
  4. Transfer the salsa into 1 quart-sized jar or a few smaller ones, leaving a little breathing room at the top of the jar. Seal the jar and let the salsa ferment at room temperature for 2-3 days. When the salsa tastes tangy enough for your liking, move the jar to the fridge.
  5. This salsa will stay fresh for a few months when kept in the fridge. The flavor will only develop and intensify with time. We recommend waiting for at least 4 days before using the salsa.
Chef's Tip:
You can swap the cilantro for parsley and the lime for lemon.
Source: Tasty-yummies.com
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