Fermented Salsa
Serves 64
Directions
- 1Wash all vegetables in baking soda and rinse thoroughly.
- 2Pulse tomatoes, jalapeños, white onion, cilantro, and garlic cloves in a food processor until chunky.
- 3Weigh the mixture and add 2% of that weight in salt, then mix thoroughly.
- 4Pack the mixture into a jar, ensuring 1 to 1.5 inches of headspace, and use a weight to submerge the solids.
- 5Seal with an airlock lid and leave at room temperature for 4 to 5 days, tasting from day 3 onwards, then refrigerate.
Ingredients
- 8 whole roma tomato
- 6 whole jalapeño
- 1 whole white onion
- 6 whole garlic clove
- 1 bunch cilantro
- 1/2 whole lemon
- 2 % salt
Equipment
food processorkitchen scaleglass jarfermentation weightairlock lid
Tips
- You can swap in bell peppers, sweet peppers, or whatever vegetables you have in your fridge.
- The fermentation process takes 4 to 5 days at room temperature; start tasting on day 3.
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