Yields50 Servings

Nutrition Facts

Servings 50

Ingredients

 500 g tomatoes
 100 g capsicum, any colour
 6 garlic cloves
 100 g chiles of preference
 2 small red onions
 1 handful of flat-leaf parsley
 ½ tsp ground coriander
 ¼ tsp ground cumin
 1 tsp dried oregano
 ½ cup lemon juice
 1 ½ tbsp sea salt
 filtered water

Method

1

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.

2

Finely chop chiles, garlic, parsley and onions.

3

Place all recipe ingredients into a bowl and mix well.

4

Using a wooden pounder, press salsa-mix lightly to soften and create additional juice.

5

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).

6

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.

7

Allow salsa to ferment for 2-3 days on kitchen bench at room temperature, away from direct sunlight.

Storage
8

Once fermented, store salsa in fridge in the same jar or decant into smaller jars as desired.

9

Salsa will last several months and up to a year as long as the water covered the ingredients during the fermentation time.

Uses
10

Use salsa with mexican foods, on breakfast eggs, blend into a salad, or use in guacamole recipes!

Notes
11

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

 500 g tomatoes
 100 g capsicum, any colour
 6 garlic cloves
 100 g chiles of preference
 2 small red onions
 1 handful of flat-leaf parsley
 ½ tsp ground coriander
 ¼ tsp ground cumin
 1 tsp dried oregano
 ½ cup lemon juice
 1 ½ tbsp sea salt
 filtered water

Directions

1

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.

2

Finely chop chiles, garlic, parsley and onions.

3

Place all recipe ingredients into a bowl and mix well.

4

Using a wooden pounder, press salsa-mix lightly to soften and create additional juice.

5

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).

6

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.

7

Allow salsa to ferment for 2-3 days on kitchen bench at room temperature, away from direct sunlight.

Storage
8

Once fermented, store salsa in fridge in the same jar or decant into smaller jars as desired.

9

Salsa will last several months and up to a year as long as the water covered the ingredients during the fermentation time.

Uses
10

Use salsa with mexican foods, on breakfast eggs, blend into a salad, or use in guacamole recipes!

Notes
11

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.

Fermented Tomato Salsa