Homemade Fermented Salsa
This lacto-fermented, probiotic-rich food is delicious and is great for good gut health too!
Servings: 16 servings
Ingredients
- 3 cups Tomatoes, chopped Chop into 1/2 inch pieces
- 1 medium Onion, chopped Chop into 1/2 inch pieces
- 1 handful Parsley, finely chopped
- 1-2 Jalapeño peppers, minced* Seeds and membrane can be removed for less "heat."
- 1 Lime, juiced You can also add the zest, if you want.
- 1 tablespoon Coarse ground Celtic sea salt If using fine ground sea salt, reduce to 1/2 tablespoon
Instructions
- Mix all ingredients together, except the salt.
- Pack into a quart-sized jar. Pack down the mixture as you are adding it to the jar. Add salt and stir slightly to distribute. (See video.)
- Place weight on top of the mixture. Put a lid on the jar.
- If using a lid (other than those made specifically for fermenting), be sure to "burp" the jar each day by loosening the lid and then retightening it.
- After two days, you should begin to see bubbles forming in the jar. Check the taste. If you are happy with the taste, refrigerate the salsa. Does it have some "fizz"? Have the vegetables softened a bit but still have a bit of crunch? If not, allow it to ferment further. Generally in warm weather you will need only 2-3 days for proper fermentation. In cooler weather, the fermentation process may take up to 7 days.
Video
Notes
*When chopping jalapenos peppers, wear gloves to protect your fingers from the spice. Make sure the peppers are finely minced so that the spice will be well distributed throughout the salsa.
Find this recipe and video at https://marysnest.com/how-to-make-fermented-salsa/
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