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Fermented Salsa | The Elliott Homestead (.com)

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.
Prep Time 15 mins
Course Appetizer, Fermented, Side Dish

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!
Keyword Fermented, Salsa