This lacto-fermented salsa is an easy way to preserve the harvest and include more probiotics to your diet.It's tangy and zesty and has a perfect spice kick to accompany your favorite Mexican meals or just to dig in with tortilla chips.
Dice tomatoes into ¼" cubes. Finely dice onions. Transfer to large bowl.
Seed and mince jalapeno or serrano pepper. Add to onions and tomatoes.
Finely chop cilantro. Add minced garlic and juice of limes. Season with salt and pepper and combine everything.
To Ferment Salsa:
Close the lid lightly to the jar and set at room temperature for 24 hours or until cultured (up to 72 hours). 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.
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.
If fresh pico de gallo is desired, transfer the salsa to the refrigerator without allowing to ferment at room temperature. It will taste fresh for up to 2 weeks, then will slowly start to culture and develop a tang.
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. Make sure you use the full amount of salt.
Fermented salsa can be kept in the refrigerator for up to 4 months.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.