AuthorMargaret BridgefordServings 50
Peel tomatoes by placing each tomato into boiling water. Leave for a few minutes until the skin starts to loosen. Scoop out and allow to cool slightly. Remove and discard skins. Cut tomatoes into 1 cm cubes and set aside.
Finely chop chiles, garlic, parsley and onions.
Place all recipe ingredients into a bowl and mix well.
Using a wooden pounder, press salsa-mix lightly to soften and create additional juice.
Pour salsa into sealable 1 L jar. Press lightly again. Add filtered water as necessary to ensure that the salsa is fully covered (approx 1/4 cup).
The salsa mix and water should be at least 2 cms below the lid of the jar. This is to allow expansion during fermentation and avoid spillage.
Allow salsa to ferment for 2-3 days on kitchen bench at room temperature, away from direct sunlight.
Once fermented, store salsa in fridge in the same jar or decant into smaller jars as desired.
Salsa will last several months and up to a year as long as the water covered the ingredients during the fermentation time.
Use salsa with mexican foods, on breakfast eggs, blend into a salad, or use in guacamole recipes!
As a fermented food teaming with 'good' bacteria, do not use the salsa in cooking. It can be added to food that is cool enough to eat (such as soup already in the serving bowl) without destroying its nutritional characteristics.
Ingredients
Directions
Peel tomatoes by placing each tomato into boiling water. Leave for a few minutes until the skin starts to loosen. Scoop out and allow to cool slightly. Remove and discard skins. Cut tomatoes into 1 cm cubes and set aside.
Finely chop chiles, garlic, parsley and onions.
Place all recipe ingredients into a bowl and mix well.
Using a wooden pounder, press salsa-mix lightly to soften and create additional juice.
Pour salsa into sealable 1 L jar. Press lightly again. Add filtered water as necessary to ensure that the salsa is fully covered (approx 1/4 cup).
The salsa mix and water should be at least 2 cms below the lid of the jar. This is to allow expansion during fermentation and avoid spillage.
Allow salsa to ferment for 2-3 days on kitchen bench at room temperature, away from direct sunlight.
Once fermented, store salsa in fridge in the same jar or decant into smaller jars as desired.
Salsa will last several months and up to a year as long as the water covered the ingredients during the fermentation time.
Use salsa with mexican foods, on breakfast eggs, blend into a salad, or use in guacamole recipes!
As a fermented food teaming with 'good' bacteria, do not use the salsa in cooking. It can be added to food that is cool enough to eat (such as soup already in the serving bowl) without destroying its nutritional characteristics.
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