Fermented Salsa
Makes: 1 large jar (approximately 800–900 g)
Prep time: 20 minutes
Ferment time: 2 days
Storage: Up to 3 months in the refrigerator
Ingredients
6 ripe tomatoes, finely chopped (Use any tomatoes you like)
1 red onion, finely diced
1–2 jalapeños or long chillies, finely diced (remove seeds for a milder salsa)
1 red capsicum, finely diced (optional)
1 bunch coriander, finely chopped
3 garlic cloves, minced
Juice of 2 limes
1½ tbsp fine sea salt (non-iodised)
Method
Finely chop all of the vegetables by hand or pulse them in a food processor until finely diced. Avoid blending into a puree.
Place everything (including any juice/liquid) into a large bowl and add the lime juice and sea salt. Mix well and leave to sit for 10–15 minutes. The salt will begin drawing liquid from the vegetables.
Transfer the mixture to a clean glass jar.
Press the salsa down firmly with the back of a spoon so the vegetables are tightly packed and the liquid rises above them. The vegetables should remain fully submerged. If needed, place a fermentation weight or a small clean glass weight on top. You can also the jar up with some water if needed.
Loosely secure the lid or use a fermenting lid.
Leave the jar at room temperature for 2 days, away from direct sunlight.
If using a regular lid, "burp" the jar once a day by carefully opening it to release any built-up gas before resealing.
After 2 days, taste the salsa. If you're happy with the flavour, transfer it to the refrigerator. If you'd like a tangier flavour, ferment for another 1–3 days before refrigerating.
Meal Prep Tips
Always use a clean spoon when serving to help extend the shelf life.
Keep the vegetables submerged beneath the liquid while fermenting.
Refrigerate once fermentation is complete.
Delicious served with eggs, grilled chicken, steak, tacos, burrito bowls, nachos, salads or mixed through rice.
Storage
Room temperature: 2–5 days (depending on your preferred level of fermentation and room temperature).
Refrigerator: Up to 3 months when stored in a clean, sealed jar.
Notes
Use non-iodised sea salt or pickling salt, as iodised salt can interfere with fermentation.
Fermentation is temperature dependent. Warmer kitchens ferment more quickly, while cooler kitchens may require an extra day or two.
The salsa should smell fresh, pleasantly tangy and slightly sour. If you notice mould, a rotten smell or unusual colours, discard the batch.
Bubbles and a slight fizz are completely normal and are signs that fermentation is occurring.
Approximate Nutritional Information
10 Calories | 0g Protein | 0g Fat | 2g Carbohydrates | <1g Fibre
