This awesome fermented tomato salsa is so easy to make you won't believe it. And delicious? You bet!
Ready to Eat: two days
3 medium ripe tomatoes
1 medium sweet onion
1 lime (juiced)
1-2 small jalapeños (or more)
2 garlic cloves, minced
1/2 cup fresh cilantro leaves
2 grams of Himalayan Pink salt (1/2 scant teaspoon if you must measure)
Jar: 1 Liter
Brine: not applicable
Ferment: 48 hours
1. To a non-metallic mixing bowl, add:
Diced jalapeño (without seeds)
Diced tomatoes (save juice).
Chopped cilantro leaves
2. Puree one tomato with one jalapeño, garlic, and the juice of the lime in a blender or food processor until liquified. This should produce approximately 250 ml (or 1 cup) of liquid.
3. Add puree and salt to mixing bowl.
4. Add mixture to a 1 Liter Probiotic Jar. Using a non-metallic spoon or tamper, press the mixture under the liquid to release air pockets.
5. Float the Brine Bowl, pressing the vegetables under and causing the brine to rise. Ideally, the salsa will be right up to the neck as in the photo. If it's a little too full, take out some of the salsa. If it's not full enough, add part of another tomato or onion.
6. Lock the Jar, fill the Airlock with water, and twist the Airlock into place.
7. Place in a dark spot at 72ºF for 48 hours, then move to the refrigerator and eat!
Optional: You may add organic or conventional dried spices such as 1/4 tsp. cumin or chili powder to taste to the salsa after the countertop phase when it is going to the refrigerator. Allow another 24 hours in the refrigerator for the spices to mellow into the ferment (if you can stand it!). I like mine without added spices just as well.
If you like really hot salsa, you can increase the jalapeño (or other pepper) to your liking. The quantities are very adjustable to the flavor profile you love.
Notes: I was a little concerned when I first pureed the ingredients, as the liquid was quite gray and not appetizing at all, but you can see in the photo that it looks quite yummy. It is helpful to carefully dice the onions and tomato into about 3/8" pieces, as larger chunks don't work very well for dipping. I diced the jalapeño into much smaller pieces, about 1/8" because it's quite a hot punch if the pieces are too big. To keep from losing the juices of the tomato, I diced them on a plate so I could just pour into the bowl.
Jalapeños from different regions come in a variety of heat level and size, so adjust with experience, and start small!
My family loves this salsa so much that I make two liters at a time, and it will last a few months at least in the refrigerator.