Tangy Fermented Salsa
Yields: Approximately 14 cups
- 6lbs organic tomatoes (preferably from a local farmer’s market)
- 2-3 organic red onions
- 2-3 organic sweet peppers
- 12 organic garlic cloves
- 4 organic jalapeños
- 2 cups chopped cilantro
- 4 Tbsp Himalayan sea salt
- 1 tsp ground cumin
- Remove and discard ends of the tomatoes where stems are attached. Set the juice and seeds of tomatoes aside in a small bowl. Dice the tomatoes and store in a large bowl.
- Dice 1-2 onions, and add them to the bowl with tomatoes to serve as chunks in the salsa. You can save the rest of them for blending if you want. Otherwise, you can simply choose to dice all the onions.
- Remove and discard seeds and stems of the sweet peppers and jalapeños. Put sweet peppers, jalapeños, garlic cloves, rest of the onions in a food processor. Add the saved tomato juice to the food processor. Be careful to not to use too much tomato juice or else your salsa will be too runny. Pulse the food processor until all ingredients are evenly mixed, but do not to turn it into a smooth blend.
- Add the mixture from the food processor, chopped cilantro, salt and ground cumin into large bowl with the diced tomatoes and onions. Combine all ingredients thoroughly.
- Fill the salsa in glass jars. Push down the salsa to release all trapped air and so all the vegetable chunks are submerged in the juice. Fill the jars close to the top, leaving about an inch of air space to the top. Loosely seal the jars so air can escape properly.
- Let sit in a dark spot away from heat for 3-5 days. If you ferment your salsa closer to 4-5 days, the salsa will taste tangier. Otherwise, ferment it for a shorter amount of time. Around day 3, the salsa will produce some air bubbles which is normal. It is a sign of fermentation and you might need to push down the salsa gently with a fork to release some air. Taste daily until it reaches the acidity you want, then move the salsa to cold storage so the fermentation begins to slow down.