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Salsa ~ Chunky Tomato

5/14/2014

11 Comments

 
This awesome fermented tomato salsa is so easy to make you won't believe it.  And delicious?  You bet!

Ready to Eat: two days

Ingredients:
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
Temperature: 68-72ºF
Picture
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Preparation: 
1.  To a non-metallic mixing bowl, add:
     Diced onion.
     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.
11 Comments
Candace
4/17/2015 12:35:00 am

When you say it will stay a few months un the fridge does that mean opened or unopened? How long would you say it lasts unopened? Is this a harvest to harvest ferment? Thanks!

Reply
Karen
4/26/2015 12:46:09 am

Hello Candace,

Thank you for taking time to comment on the recipe!

The longer you wait to open it, the longer it will last, and then while consuming it lasts a month or two. Fruit ferments (ripe tomatoes are a fruit) are a very short time on the counter, and will not preserve well from harvest to harvest as far as we know. They are just too high in sugars to make that possible. During the peak tomato season, I like to ferment five or six smaller Jars that I will not open until ready to eat them, opening them over the next few months, and we eat them very quickly (a week) when we do open them. That seems to extend the availability of the fresh fermented salsa four about six months, but I have not tried to stretch it for a full year. :)

Reply
Candace link
4/26/2015 09:44:18 am

Thanks Karen, that is very helpful! If I can even keep them a few to 6 months that's still great!

Burns Wattie link
8/14/2015 01:17:17 am

I'm curious what the salt % is. My rough guess is about .5%. What you do has some similarities with mine except I haven't tried doing a full brined version as this is. I look forward to giving it a whirl.

Reply
Carol
9/10/2015 08:49:11 pm

This is delicious! I bought a lot of tomatoes and made 6+ L of salsa today. (What was I thinking?? Only how wonderful this will be in January when expensive imported styrofoam tomatoes will be the only ones available!) I have a second fridge in the basement; it's not very good and the temperature hovers at 50F. Perfect for curing sauerkraut, pickles, and garlic, but not so sure about salsa. This fridge doesn't get opened often. Do you think it would be alright for long term storage? I appreciate any comments, advice you might have on this.

Reply
Ana
12/11/2015 07:46:21 am

Hi! I loved this recipe, fun to make and nice to be able to enjoy it so soon. My jar needed some more bulk in order to reach the brine bowls so after adding more onion I found I had more space to fill. So! I added cucumber. Later I read in my workshop binder that cucumber is a veggie that takes 7 days to ferment. Will mixing cucumbers with the salsa and eating it within 3 days going to cause some gastric distress? What happens when those 7 day items are not given their time allotted?

Reply
Charles
2/14/2018 02:20:44 pm

When I move the fermented salsa to the frig after 48 hours, do I keep the airlock in place?

Reply
Karen link
2/15/2018 05:03:13 am

Hi Charles, It is advisable to keep the Airlock on since fermenting continues (gasses are produced) in the refrigerator. If you move it to another vessel, or use the Stopper while food is in the jar, then the quality will decline faster due to a poor seal or pressure building with oxygen trapped.

I always keep the Airlock on the Probiotic Jar, except for very aged ferments I use almost every day (such as my two year old garlic) as very little gas is produced in 48 hours.

Reply
Harlén
2/20/2019 09:40:20 am

Hi, Karen.

I’ve been using Probiotic Jars from the start of my fermenting journey and I think they are the best.

Could I leave out the lime juice from this salsa recipe? Or is it an important part of the fermenting coming out well?

Can I use another type of chile, here we habe Cuaresmeño chile, which is milder (not as hot as Jalapeño). They look alike, by the way, only the Cuaresmeño is more “chubby”.

Thanks! Greetings from Mexico City!

Reply
Harlén
2/20/2019 03:56:52 pm

Hi, Karen.

I’ve got more questions:

1. Do you deseed the tomatoes before dicing them? I mean, do the salsa have tomato seeds?

2. Could I use red onion instead of the sweet onion?

3. For the puree: do you blend the tomato whole (with seeds)?

Thanks!

Reply
In the Slow Lane link
8/31/2023 12:04:26 pm

Very nicee blog you have here

Reply



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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us