Fermented Salsa
Through my years of preserving, I’ve found such reward in learning to ferment foods instead of just can them. The result is a food that is alive with beneficial bacteria. I try to find tomatoes that are not overly juicy, such as a Roma. If you have particularly juicy tomatoes, you can cut them in half and use your thumbs to squeeze out some of the juice before chopped - this will ensure the salsa is the right texture. The salsa can be stored all through the winter in your refrigerator. The recipe can easily be halved for a smaller batch.
Ingredients
- 6 pounds tomatoes (such as Roma)
- 1 pound onions
- 1 pound bell pepper (or pepper of choice)
- 2 cups cilantro, minced
- 12 cloves garlic, peeled and minced
- 2 chilies or jalepenos
- 4 tbsp sea salt
- 1 tbsp cumin
Instructions
- Chop the tomatoes into large chunks and remove the stems. Add some of the pieces to a food processor and pulse to the desired texture. Repeat with the remaining batches of tomatoes. Add them all to a large bowl.
- Peel and chop the onions into large pieces. Add the pieces to the food processor and pulse to the desired texture. Add the onions to the large bowl.
- Remove the stem from the peppers and chilis. Chop them into large pieces. Add the pieces to the food processor and pulse to the desired texture. Add to the bowl.
- Add the cilantro, garlic, sea salt, and cumin to the bowl. Stir well to combine.
- Add the salsa to a clean, glass jar with a non metallic lid. Fill the jar to 1 ½” of the top. Let the salsa sit at room temperature for 3 days. During that time, you may need to untwist the lid “burp” the salsa a few times to allow the gases to escape.
- Store the salsa in a refrigerator and enjoy!