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Fermented salsa has faint effervescence and a distinct tangy and sour flavor, which sets it apart from the store-bought or the regular home-cooked salsa. The sourness is not too strong when you ferment it for a short while. Depending on your preferences, you can control the level of sourness in the salsa.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Fermented Salsa Recipe ★★★★★ 5 from 1 reviews Author: Gigi Mitts

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 quart 1 x Print Recipe Pin Recipe Description Fermented Salsa is packed with probiotics and nutrients that can enhance your gut health and provide a great experience you will relish. Scale 1x 2x 3x Ingredients 1 pound of cherry tomatoes, chopped in halves

pound of cherry tomatoes, chopped in halves 2 green onions, chopped

green onions, chopped 2 to 3 cloves of garlic, finely chopped

to cloves of garlic, finely chopped 3 tablespoons cilantro stems, chopped

cilantro stems, chopped 1 orange or green pepper, one half chopped and another half reserved for “seat-belting”

orange or green pepper, one half chopped and another half reserved for “seat-belting” 2 tablespoons whey

whey 2 tablespoons fresh lime juice

fresh lime juice 1 tablespoon honey

honey Salt to taste

Filtered water Instructions Add all the ingredients except pepper half, whey, and water. Combine the ingredients in a bowl and mix well. Transfer the ingredients to a clean mason jar. You may have to push them down gently. Keep adding and pushing the ingredients gently until the jar is packed till the neck. Pour the whey slowly allowing it enough time to settle. Slowly fill the jar with a sufficient quantity of water until the jar is full till its neck. The next step is called “Seat-belt the salsa”. For this step, trim the half of the pepper until it is slightly larger than the mouth of the jar. Wedge the piece of pepper onto the opening of the jar making sure the pepper, as well as the salsa beneath it, are trapped under the shoulders of the mason jar. Top with water gently until all the ingredients are submerged. To allow the salsa to ferment, cover the jar and store it in a dry place out of direct sunlight. Make sure you have wiped the outer side of the jar. Always keep the jar on a plate, and place a clean dish towel on its top to prevent dust and flies from entering. Check the salsa daily to see if it has reached the desired level of sourness. When you feel the salsa has fermented to your liking, seal with a lid and transfer the jar to the fridge. You can store the fermented salsa in the refrigerator for 3 to 6 months. Notes Chlorinated water may inhibit fermentation. Hence, it is best to use distilled, spring, or filtered water, whenever possible. It is also advisable to rinse the veggies in un-chlorinated water instead of tap water.

You can assess the level of fermentation by checking the extent of bubbles appearing on the top of the jar. The appearance of bubbles is a sign of fermentation occurring actively. Category: Fermented Food

Method: Fermentation

Cuisine: Mexican

Cooking tips for beginners

If you are a beginner, it is best to weigh the ingredients using a kitchen scale. This helps you get the perfect taste of fermented salsa with the desired level of sourness. Once you get the hang of it, you can change the ingredients or the amount of vegetables you add to the jar depending on the specific taste and flavors you like.

For consistent results, add 1 teaspoon of salt for one cup of fermented salsa. Make sure you stir in the salt evenly so that it is properly distributed throughout the vegetables and provides delicious and consistent results.

Make sure that you have closed the mason jar tightly. This is necessary to ensure the gas produced during fermentation does not escape. Closing the jar with an air-tight lid will also help to keep mold at bay.

When adding vegetables, try not to leave much of space or gaps between the pieces. Remember that oxygen can prevent fermentation. So, any air left into the jar can slow down the process of fermentation taking it longer for your salsa to be ready. Hence, it is best to fill the jar completely with salsa and then, gently press the vegetables down until the jar is packed till its neck.

Conclusion

Of all of the things I felt I could ferment, salsa seemed to be the most horrible idea. But, that was only until I actually tried doing it and tasted it. If you are still not able to wrap your brain around how fermented salsa could be delicious, do try this recipe and you will realize what great flavors you had been missing so far.