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 15 minutesminutes
Fermentation 3 daysdays
Total Time 15 minutesminutes
Servings 201/4 cup
Calories 8kcal
Ingredients
4large tomatoespeeled and seeded
1small onion
2-3hot peppersJalepeno for hotter salsa, Hatch for medium, Ancho or Poblano for milder
1clovegarlic
1-2tspcilantrodill, or oregano (optional)
2tspnon-iodized kosher saltor 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.