Fermented Tomato Salsa
Ingredients
  • 1pound paste tomatoesyou can substitute cherry or slicer tomatoes
  • 1 green pepper
  • 2-4 garlic clovesto taste
  • 1 jalapeno pepper
  • 1 onion, medium sized
  • 2tbsp lime juice
  • 1handful cilantro/parsley
  • 1tsp cumin
  • 2tsp salt, unrefined
  • 1/2tsp black pepper
Instructions
  1. Core and chop your tomatoes to the size of your preference. If you like chunky salsa, I do not recommend using a food processor. If you are less than picky about that, pulse away!
  2. Using a food processor (or knife) finely chop your peppers, onions, parsley/cilantro and garlic. If you want less spice, you can remove a lot of the seeds from the jalapeno pepper.
  3. Combine all of your vegetables in a bowl. Sprinkle with your salt, pepper and cumin. Add in your lime juice. Stir everything until it’s all well mixed.
  4. Divide evening between two 500ml mason jars OR put into a 1 litre mason jar. Optional: use your fermentation weights to keep the tomatoes below the juice and your fermentation lid (we like using Pickle Pebbles and Pickle Pipes from Mason Tops) Alternatively you can place a regular mason jar lid on your jar and remember to burp your ferments daily.
  5. Fermentation time is 3-7 days Recommended: Taste after 3 days and if you enjoy the flavour replace with a regular lid (if you are using a fermentation system) and place in the fridge. Use up within a year and discard your salsa if at any point it starts to smell off or grow mold.