Description
Learn how to make your own tangy and probiotic fermented salsa at home with this simple recipe. This fermented salsa is packed with fresh ingredients and is perfect as a condiment or dip.
Ingredients
Scale
Tomato Mixture:
- 4 large ripe tomatoes, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sea salt
Addition:
- 1 tablespoon lime juice
Instructions
- Combine Ingredients: In a large mixing bowl, combine the chopped tomatoes, onion, garlic, jalapeño, cilantro, and salt. Stir thoroughly to mix and release juices.
- Transfer: Transfer the mixture into a clean glass jar, pressing down firmly to remove air pockets and submerge the ingredients in their juices.
- Ferment: Leave about 1 inch of headspace, cover with a cloth or fermentation lid, and ferment at room temperature away from direct sunlight for 3 to 5 days, tasting daily.
- Finish: Once desired tanginess is reached, stir in lime juice and refrigerate to slow fermentation. Serve chilled as a condiment or dip.
Notes
- Use fresh, ripe tomatoes for best results.
- Keep ingredients submerged to prevent mold.
- Adjust fermentation time based on taste and room temperature.
- Prep Time: 15 minutes
- Cook Time: 3 to 5 days (fermentation time)
- Category: Condiment
- Method: Fermentation
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
