Recipes

Fermented Salsa

I like salsa just as it is but I like fermented salsa even more. Fermentation is a

natural process that uses naturally occurring beneficial bacteria and yeast.

Together they transform certain foods into a slightly tangy and very

nutritious delight. And it only takes a day or two!

You can make your own salsa or you can buy it in the produce section of your

grocery store where it's made fresh. Do not use the salsa that comes in jars.

Tools you will need:

• Jars-I like to use pint jars unless I am doing a large quantity. I also like to use

the large mouth jars; just makes it easier.

• Airlock lid-This is very important and necessary. Above I show two kinds-

an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock

lids for several years, especially when I make kraut but they are unavailable

right now. I will be trying out the other one soon.

• Weights-For years I used small smooth rocks but now I use glass weights.

They make the job so much easier.

• You will need some type of a tamper, but I use a wooden spoon and press

down on small layers as I go along. When I am about an inch from the top

of the jar, I add the glass weight and press down one final time and put on

one of my airlock lids.

• You can buy the whole fermentation kit here. It's the best way if you're

starting out.

• All you need for Fermented Salsa are fresh salsa (our recipe below) and sea

salt. I use about one level teaspoon of sea salt for each pint of salsa. You

need the salt to draw the moisture from the vegetables.

• Pack into jars, tamping down as you go, until you reach about an inch from

the top. Place the glass weight on top of the salsa and press down until you

see the juice. It's important that all the salsa is sunmerged below the weight.

• Ferment for up to two days, tasting after the first day until the taste suits you.

When done, take out the weight and screw on a solid top. It will keep in the

refrigerator for several months. Check often for spoilage-mold on top, bad

smell or funky taste.

• The jar does not have to be full to be able to ferment. The ingredients just

have to be covered by liquid and topped with a glass weight.

• Fermented Salsa boosts your immune system and is full of probiotics,

enzymes, plus vitamins that will support your gut health.

KEYWORDS

best fermented salsa, easy fermented salsa

The jar of salsa does not have to be full; the liquid just needs to cover the ingredients.

Jump to Recipe

Fermented Salsa

This recipe should make about 1½ pints, depending on amount of ingredients.

Ingredients

• 2 cups chopped tomatoes (2 to 3 medium to large)

• ½ to 1 whole onion, ½-inch dice (depending on taste)

• 1 small green bell pepper, ½-inch dice

• ½ to 1 whole jalapeno, ¼-inch dice

• ¼ chopped cilantro, ½-inch dice

• Juice of ½ lime or lemon

• ¼ tsp black pepper

• 2 level tsp sea salt

Instructions

1. In a large bowl, combine all the ingredients and let sit for about 10 minutes

to release the liquid. Not necessary if making regular salsa.

2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is

one inch from the top or the jar. Make sure there is liquid on top before

placing the glass weight. Using the airlock top or the pickle pipe with a

band, seal the jar.

3. Ferment for 1 or 2 days until it reaches desired taste. Replace top and

refrigerate.

LAURA LEE ALICE
COOKS

Fermented Salsa

LAURA LEE ALICE COOKS