Fermented Salsa

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.

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.

This recipe is from Fermented & Cultured

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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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