FERMENTED SALSA
Fermented Salsa is a tangy, probiotic-rich condiment made by fermenting fresh tomatoes, onions, garlic and jalapeños in lime juice and sea salt. This simple and nutritious recipe uses natural fermentation to enhance the flavours of the ingredients while providing a boost of gut-friendly bacteria. The fermentation process adds a deeper, more complex flavour to the Salsa while keeping the vegetables crisp. This Salsa is a perfect topping for tacos, burritos and salads or it can be used as a dip for tortilla chips. Easy to prepare and with minimal ingredients, it’s a great way to elevate a classic salsa.
RECIPE CATEGORY
Side, Condiment, Appetisers
SERVING SIZE
1 serving
CUISINE
Mexican, Latin-American
PREPARATION/TECHNIQUES
No-Cook, Fermentation, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Cinco de Mayo, Backyard BBQ, Picnic, Super Bowl, Taco Tuesday, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Vegan, Vegetarian, Gluten-Free, Organic, Probiotic, Quick & Easy, Low Sodium
DISH TYPE
Condiment, Salsa, Appetiser, Dip
INGREDIENTS
There are the following ingredients for Fermented Salsa:
- 1 small tomato, diced
- ¼ onion, diced
- 1 garlic clove, minced
- ¼ jalapeño, diced
- 1 tbsp lime juice
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 20
- Protein: 1g
- Carbohydrates: 4g
- Sugars: 2g
- Fats: 0g
- Fibre: 1g
- Sodium: 150mg
PREPARATION
- Mix Ingredients: In a bowl, combine 1 diced small tomato, ¼ diced onion, 1 minced garlic clove, ¼ diced jalapeño, and 1 tbsp lime juice. Add a pinch of sea salt to taste.
- Transfer To Jar: Place the salsa mixture into a clean glass jar, pressing it down to remove any air pockets. Ensure the mixture is fully submerged in its juice.
- Ferment: Cover the jar loosely with a lid or cloth and leave it at room temperature for 1-2 days to ferment.
- Taste And Store: Once it reaches the desired tanginess, refrigerate the Salsa. The fermentation process will continue slowly in the fridge, where it can be stored for up to 1 week.
PREP TIME
10 minutes
COOKING TIME
No cooking required
TIPS
- Adjust Fermentation Time: The longer you ferment the Salsa, the tangier it will become. For a mild flavour, stop fermentation after 1 day; for a more hearty taste, let it ferment for up to 3 days.
- Use Fresh Produce: Choose ripe tomatoes, fresh garlic and firm jalapeños for the best texture and flavour in your fermented Salsa.
- Submerging: Make sure the Salsa is completely covered in its juices to avoid mould forming during fermentation. If needed, press down the ingredients to release more liquid.
- Check Daily: Keep an eye on your Salsa during fermentation and stir it once daily to ensure even fermentation.
- Add Spices: You can enhance the flavour by adding cumin, coriander or fresh herbs like cilantro to the mix before fermenting.
VARIATIONS
- Spicy Salsa: Add more jalapeño or a different type of hot pepper like serrano or habanero for extra heat.
- Fruit Salsa: Add diced mango or pineapple to create a sweet and tangy fermented fruit salsa.
- Milder Salsa: For a milder version, omit the jalapeño or reduce the amount used.
- Herb Infusion: Add fresh cilantro or parsley to bring a fresh, herbaceous flavour to the Salsa.
- Chunky Salsa: Leave the vegetables in larger chunks if you prefer a chunkier texture.
PREPPING AND STORAGE
- In The Fridge: Store the fermented Salsa in an airtight container in the fridge for up to 1 week. The flavour will continue to develop over time.
- Freezing: Freezing fermented Salsa is not recommended, as it may affect the texture and probiotic content.
- Make Ahead: You can prepare and ferment the Salsa in advance and store it in the fridge until it is ready to serve. It tastes even better after a day or two in the fridge as the flavours meld.