Best-Ever Naturally Fermented Salsa Recipe

If you've been reading this blog for long, you probably know that I love fermented foods! They're generally fun and easy to make, delicious, and really good for you. :-) 

I typically try to post recipes towards the end of the month, but since the Gut Reset Summit is coming up later this month, and I just shared a recipe book of gut-healthy recipes last week, I thought I would follow it up this week with one of my all-time favorite ferments! (In fact, I thought I had already shared this one on the blog last summer when I discovered it, but after searching the archives, I realized I had not.)

Though it's a bit past tomato season now, I didn't want to wait another year to share this delicious creation with you! Be sure to bookmark this one for next tomato season. :-)

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Before the advent of modern refrigeration, fermentation was one of the most common ways to preserve food and keep it edible for longer.

Although we are now equipped with modern conveniences like refrigerators and freezers, fermentation can still help fresh foods last longer. For example, tomatoes, which don't really do well with refrigeration, but which will only keep so long out on the counter. By making fresh tomatoes into this delicious fermented salsa, you can enjoy them for weeks or even months to come!

This recipe has become my absolute favorite salsa recipe (although I do still make canned salsa sometimes, as we have limited refrigerator space). If you have a food processor, it's incredibly fast and easy to make - you can throw together a whole batch in just a few minutes!

My husband thinks it's downright addictive, and even though my stomach doesn't typically do so well with tomatoes, I can usually eat small amounts of this with no problems. I will typically make several jars late in the season when we have lots of ripe tomatoes and peppers, and we will enjoy it well into the fall and even winter months.

The basic ingredients are listed below, and this recipe makes about 1 1/2 quarts, so you can scale to your needs, and add more or less of whatever you like. The one thing you will want to keep the same is the salt ratio, as salt is very important for safe and tasty fermentation. It may seem like a lot of salt, but trust me, it will taste delicious! So if you scale the recipe, be sure to adjust the amount of salt proportionally.

You don't really need much special equipment for this recipe as long as you have canning jars and fermentation lids on hand, but a food processor will make the whole thing go much faster. Here's what is recommended to have on hand before you start:

• Food processor (optional, but speeds up the process).
• Cutting board & sharp knife – to prep the veggies before putting them into the food processor.
• Large non-reactive bowl (plastic or glass).
• One quart and one pint glass jar (or two 1 1/2 pint jars) - Washed well in hot soapy water, then rinsed completely so no soapy residue remains (this can inhibit the fermenting process).
• Canning funnel (optional, but makes filling jars much easier)
• Fermentation weights to help keep the ferment under the liquid of the brine, which prevents mold.
• Fermentation/air lock lids that fit your jars (any brand will do)

Best-Ever Naturally Fermented Salsa Recipe

Prep Time: 15-20 Minutes
Ferment Time: 3-5 Days

Ingredients:

• 1 1/2 pounds of fresh, ripe tomatoes - quartered. Any type of tomatoes will do, though we like Roma varieties since they are firm and meaty, and a bit less juicy than slicing tomatoes.
• 1 Onion - quartered. Red, yellow, sweet, the choice is yours!
• 1 Bell Pepper - quartered. I love the crunch of fresh peppers in my salsa, especially since vegetables tend to soften up during the fermentation process.
• 1/2 Jalapeno - sliced. You could use a whole jalapeno, depending on how spicy you want it. You can also either remove the seeds, or leave them in for more heat.
• 7 cloves garlic - peeled. Yes, it's a lot but I love garlic! Scale to your preference.
• 3/4 teaspoon Cumin - ground.  While I typically don't use cumin in fresh salsas, this gives the salsa a classic Mexican flavor, and it's SO good!
• 1/2 Cup Cilantro - chopped. (Optional) I have made this both with and without the cilantro, and in my opinion, it's definitely better with, but I'm a cilantro lover! :-)
• 1/2 Tablespoon Lime Juice - fresh or bottled (Optional) To add some lime flavor after the salsa has fermented. (I don't usually add this, but you can if you like.)
• 1 Tablespoon Redmond Real Salt (It may seem like a lot of salt for this recipe, but remember that this is a ferment, and salt is necessary for a safe fermentation!)

Instructions:

1. Start by putting the tomatoes into the food processor and pulsing just until chopped. Be careful - you don't
want to liquefy them.
2. Pour tomatoes into a bowl.
3. Pull out any large chunks and cut them up to your desired size.
4. Put the rest of the vegetables in the food processor and pulse until chopped to desired size.
5. Mix them with the tomatoes in the bowl.
6. Add the cumin and mix well.
7. Add cilantro, if using, and mix well.
8. Add salt and mix well.
9. Use a funnel to pour salsa into jars.
10. Add fermenting weights into the jars to push the solids beneath the liquid line, and make
sure you keep about 1/2 inch free at the top.
11. Add fermentation/airlock lids and allow to sit at room temperature for three-five days. I usually taste at three, and then let it go another few days if it's not fermented/tart enough for me. It will ferment more slowly at cooler temperatures, so if it's below 70-degrees in your house, you may need to go up to a week.

When your salsa tastes like you want it, remove the weights and stir in the optional lime juice if desired. Top with plastic lid and store in the fridge for several weeks up to a few months. (Though you'll probably eat it up faster than that!)

I hope you enjoy this one as much as I have - this has become my go-to fresh salsa recipe!

Rose.


Recipe Source: MelissaKNorris.com