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Home›Health and Fitness›Nutrition›Fresh Garden Salsa: Lacto-fermented

Fresh Garden Salsa: Lacto-fermented

By Aadel Bussinger
August 19, 2011
1371
12

Recently our family has been experimenting in the world of lacto-fermented vegetables. We have mostly just made pickles and hot peppers so far.

Last week I bought a box of dent and spot tomatoes from a local farm for 88 cents per lb. After canning 2 huge jars of sauce, we still had about 10 tomatoes leftover. Since I still had hot peppers in my fridge I decided to make some salsa.

This is so easy to make and the fermentation causes the salsa to have a nice tangy bite.

I blanch my tomatoes for about 5 seconds in boiling water. This kills any nasties that might be on the fruit and makes peeling them a breeze. To seed tomatoes, you simply cut in half horizontally and give a slight squeeze. Use a spoon or other instrument to scoop out any seeds.

Large heirloom tomatoes make the nicest salsa. Brandywine and Cherokee Purple are great varieties, but any large “cooking” tomato will work.

Do not cook your ingredients and do not “can” the jars. This is natural food preservation at its finest. To learn more about how lacto-fermentation works and its benefits visit these sites:

  • Wild Fermentation
  • Nourishing Days
  • Simple Bites
Print Pin

Fresh Garden Salsa: Lacto-fermented

This is so easy to make and the fermentation causes the salsa to have a nice tangy bite.
Course Condiment, Side Dish
Cuisine American
Keyword fermented
Prep Time 15minutes
Fermentation 3days
Total Time 15minutes
Servings 201/4 cup
Calories 8kcal

Ingredients

  • 4 large tomatoes peeled and seeded
  • 1 small onion
  • 2-3 hot peppers Jalepeno for hotter salsa, Hatch for medium, Ancho or Poblano for milder
  • 1 clove garlic
  • 1-2 tsp cilantro dill, or oregano (optional)
  • 2 tsp non-iodized kosher salt or sea salt

Instructions

  • Peel the onion and garlic. Slice peppers in half lengthwise and remove seeds. Place onion, garlic, and peppers in a food processor and pulse until fine.
  • Add tomatoes, herbs, and salt. Pulse until it reaches desired consistency.
  • Pour salsa into a large canning jar. You want to leave about 1/2 inch of space from the top. Use 2 smaller jars if needed. If the salsa is thick you may need to add a touch of water so the chunks of tomato are submerged in the salt brine. Place the seal on and screw the lid on securely. Don't make it too tight or the seal could warp.
  • Place in a dark, dry cupboard for at least 3 days. DO NOT REFRIGERATE! Your salsa will begin to bubble slightly and may smell slightly tangy. This is good. After 3 days you can start to taste it. When it reaches the hotness and tanginess you like, place the jar(s) in the fridge. The flavor will continue to develop for up to a month.

Notes

Pin it:

Fresh Garden Salsa: Lacto-fermented: This is so easy to make and the fermentation causes the salsa to have a nice tangy bite.

  • Author
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Aadel Bussinger
Aadel Bussinger
Aadel has been married to her career Army man for 13 years and they have 2 daughters and a freshly made son. She is a homeschooling mom, volunteer, and online college student. Her hobbies include cooking, organic gardening, sewing, and crocheting.
Aadel Bussinger
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Tagsfermentatedfoodlacto-fermentationnutritionpeppersrawrecipessalsatomatoesveganvegetableswhole foods

12 comments

  1. Robin Foster Montoya4 September, 2011 at 00:03 Reply

    Aadel, I am VERY excited about this! Is it okay to NOT peel the tomatoes?

    • Anonymous9 October, 2011 at 13:30 Reply

      Ach- sorry I didn’t see your comment! I think it is fine- but my tomatoes had some bad spots so I decided to boil them and peel them just in case. Hope you like it!!!

  2. Primal Kitchen Kraut Kaps {Review} | Natural Family Today24 June, 2013 at 00:20 Reply

    […] we have been on a quest to find the best fermenting techniques and recipes to try. We’ve made fermented salsa, eggs, banana peppers, radish, garlic, and recently […]

  3. Beefy Mexican Rice | Natural Family Today27 August, 2013 at 21:44 Reply

    […] – I used my own homemade fermented salsa to make this recipes. You are welcome to use any kind of salsa. Just promise me that you will read […]

  4. Healthy Lunch Ideas #3 | Natural Family Today21 September, 2013 at 22:52 Reply

    […] Fermented salsa (recipe here) […]

  5. How to Make Homemade Probiotic Hummus | Natural Family Today30 September, 2013 at 22:41 Reply

    […] secret to this particular hummus recipe is probiotic ranch dressing and fermented salsa, both homemade. It does sound like a lot when you are getting started. You hear […]

  6. 5 Ways to Heal Your Gut After Antibiotics | Natural Family Today6 November, 2013 at 08:06 Reply

    […] fermented vegetables include fermented pickles, fermented salsa, and homemade sauerkraut, which can all be easily made at home. If you don’t have the desire […]

  7. 50+ Real Food Condiment Recipes | Natural Family Today7 November, 2013 at 22:10 Reply

    […] Fermented Salsa […]

  8. Make it Paleo: 10 Easy Paleo Food Swaps -10 July, 2014 at 14:49 Reply

    […] Fermented Salsa […]

  9. Kael13 September, 2014 at 10:42 Reply

    I have heard a mention about lacto-fermentation, but I had not experimented with the preparation techniques as of yet. The recipe seems so simple to try. Would it best to include other ingredients like mangos or pineapples when plating a dish?

  10. Susan Willmott8 January, 2016 at 10:53 Reply

    I am somewhat confused by this, where is the lacto fermentation in this recipe? It mentions salt water but no enzymes or bacteria from separated milk, that is what lacto means in my experience. For pickling I use salt water or vinegar (unpasteurised, not not much point) and for fermentation I use whey from unpasteurised milk with all the bacteria and enzymes in it to do the job. I make yogurt from the curds, or lemon curd! Yum. The main thing is that it is so healthy to put that gut and intestinal bacteria where it belongs, in whatever way you can. No depression, no sluggishness, no mood swings, no IBS and the list goes on. Thank you for promoting a healthy way of life and going back to recipes that looked after our emotional nervous system (digestive system) that modern day processed foods has put an end to and consequently mental health issues, cancer, cardiac disorders and diabetes on the rise.

    • Vanessa Pruitt10 January, 2016 at 00:11 Reply

      The microorganisms present on the vegetables are enough (along with the brine) to start the lacto-fermentation process. Here is some additional info: http://www.nourishingmeals.com/2012/02/how-to-make-lacto-fermented-vegetables.html

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