Fermented Salsa

Name: Fermented Salsa
Yield: About 1 quart
Ingredients: 6 medium ripe tomatoes (about 2 lbs), diced; 1 medium white onion, finely diced; 2 jalapeño peppers, seeded and finely diced (leave seeds for more heat); 4 cloves garlic, minced; 1 large bunch cilantro, roughly chopped (about 1 cup); Juice of 2 limes; 1 tablespoon fine sea salt; 1 teaspoon ground cumin

Fresh salsa that lasts for weeks and gets better with time. The fermentation mellows the raw onion, deepens the tomato flavor, and adds a tangy complexity you can't get any other way.

About 1 quart

Yield

2-3 days

Time

3-4 weeks in the fridge

Keeps

Fresh salsa that lasts for weeks and gets better with time. The fermentation mellows the raw onion, deepens the tomato flavor, and adds a tangy complexity you can't get any other way.

Ingredients

6 medium ripe tomatoes (about 2 lbs), diced
1 medium white onion, finely diced
2 jalapeño peppers, seeded and finely diced (leave seeds for more heat)
4 cloves garlic, minced
1 large bunch cilantro, roughly chopped (about 1 cup)
Juice of 2 limes
1 tablespoon fine sea salt
1 teaspoon ground cumin

Method

Combine all ingredients in a large bowl. Stir well.
Let sit for 10 minutes, then stir again. The salt will start drawing juice from the tomatoes.
Transfer to a quart jar, pressing down so the juices rise above the solids. If there isn't enough liquid, add a splash of brine (1 teaspoon salt dissolved in 1 cup water) to just cover.
Place a weight or small jar on top to keep the salsa submerged. Seal loosely.
Leave at room temperature for 2-3 days. You'll see bubbles forming — that's active fermentation. Taste at day 2.
When the flavor is tangy and the raw edge of the onion has mellowed, transfer to the fridge.

Serving Suggestions

With tortilla chips. On tacos. Over grilled fish or chicken. In burrito bowls. Stirred into scrambled eggs. Spooned over nachos.

Notes

Use the ripest tomatoes you can find — flavor matters here.
This salsa is best consumed within 3-4 weeks. The texture softens over time, which is fine for cooking but less ideal for dipping. Make it fresh often.
For a roasted salsa variation, char the tomatoes and jalapeños under the broiler before dicing.

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