What do you do with an abundance of tomatoes from the garden? Make fermented salsa! This year’s sweet cherry tomato plant was the most productive one in the garden. And I’ve always wanted to make fermented salsa, so here it is.
Benefits of Fermented Foods
- Preserves food
- Enhances flavour and digestibility of food
- Increases vitamin levels and makes nutrients more bioavailable
- Source of nutrients like vitamin K2 and many B vitamins
- Contains probiotics, the beneficial bacteria
- Promotes the growth of healthy gut flora, restoring balance in your digestive tract
- Strengthens the immune system – an estimated 80 percent of our immune system is located in the gut
What You’ll Need
You can use any type of tomatoes for this recipe. I used sweet cherry tomatoes. I also added onion, garlic, lemon juice, cilantro and salt.
You can also add some chili or jalapeño peppers for a spicier salsa. I skipped the hot peppers so my kids will try this.
Making the Salsa
Chop the tomatoes, onions, garlic and cilantro. Place them in a large mixing bowl.
Add the lemon juice and salt and mix everything together.
Place the salsa into glass jars. This recipe fit into 3 pint-sized mason jars. Cover the jars loosely with the lid.
Make sure everything is submerged in liquid.
Place the jars on a dish in case there is any spillover. Leave the jars out on your countertop for 3-4 days to ferment.
Check on your fermented salsa everyday and push down the salsa with a clean fork. Taste after a couple of days. When it tastes right, cover the lid tightly and place in the refrigerator.
- Enjoy with some organic corn tortilla chips.
- Mix with some mashed avocado for an easy guacamole.
- Grill or boil some eggplant. Peel and mash the eggplant, then add some salsa for some eggplant ensalada.
- Serve with some chili.
Tried this recipe? Let me know how it turned out! Please leave a comment or rating below.
Try my other fermented food recipes too:
- Make Your Own Kimchi
- Make Your Own Kombucha Sourdough Starter
- Gluten-Free Blueberry Banana Sourdough Muffins
- Pineapple Kombucha Green Smoothie
- Watermelon Kombucha Shake
- 5 cups tomatoes diced
- 1 onion diced
- 6 cloves garlic minced
- ¼ cup cilantro chopped
- 3-4 tbsp lemon juice juice of 1 lemon
- 2 tsp sea salt
- 1 jalapeño pepper diced (optional)
- 2-3 glass mason jars
- In a large mixing bowl, add tomatoes, onion, garlic, cilantro, lemon juice, salt and jalapeño, if using. Mix everything together.
- Place salsa into glass jars. Make sure everything is submerged in liquid. Loosely cover jars with lid.
- Place jars on a large dish to catch any spillover. Let salsa sit out on your counter for 3-4 days to ferment. Check everyday and push down salsa with a clean fork.
- After 3-4 days, once the salsa has reached your desired taste, cover the lids tightly. Place salsa in the refrigerator.