Fermented Salsa
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.
Time: 2-3 days · 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
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.
Note: 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.
Get the Full Book
Fermented & Cultured
Full cookbook with 25 recipes like this one
$12.99 Buy Now
Whole Kitchen Collection
All 4 seasonal cookbooks — Spring, Summer, Fall & Winter
$47 Buy Now
Complete Collection — All 11 Books
250+ recipes for $97 (save $46 vs. buying individually)
$97 Get All 11
