Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. Naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long.
Seed and mince jalapeno or serrano pepper. Add to onions and tomatoes.
Enjoy as is on your favorite foods. Store in the refrigerator for up to two weeks for a fresh taste. After that time, it will start to culture and develop a tang.
To ferment or culture salsa, add an additional 1 teaspoon of salt. Close the lid to the jar and set at room temperature for 24 hours or until cultured. Check daily to make sure the salsa is fully submerged in the natural juices or brine. Push the salsa down with the back of the spoon as needed. Transfer to refrigerator.
Fermented salsa can be kept in the refrigerator for up to 3 months.
* Tomatoes: I prefer to use whatever tomatoes I have in my garden. Sometimes, they're heirlooms, sometimes beefsteaks or roma tomatoes. If they are particularly juicy, you may drain off some of the extra liquid so the salsa doesn't become too watery.
** Peppers: You can seed the hot peppers first for low-heat salsa but save them. After a taste test, you can add some of the seeds for additional heat if desired.
*** Storage: Salsa is best after 12 hours of incorporating all the flavors. I usually set the salsa in the refrigerator immediately after making it and keep it there until needed. For quick culturing, keep it out for 24 hours at room temperature, then store in the cold storage.
**** Fermenting: I've found it is not necessary to add a culture or starter such as whey or sauerkraut juice. It will ferment with enough salt and time on its own.