I have always loved a good dip. But this fiery fermented tomato salsa made me fall in love all over again. I made this because I had tomatoes and onions about to go bad, and as you know, nothing better than preserving food when you know you’ll save money.
Why salsa? Why not! I decided to go with this fiery tomato salsa because there is nothing better than a fresh, spicy appetizer on a hot summer day.
If You Haven’t Had This Fiery Fermented Tomato Salsa, Be Prepared To Love It
How did I come up with it?
Easy, I just mixed my tomatoes, onion, jalapeno peppers, garlic, cilantro, and lime juice. Some alternative ingredients to use include roasted red bell peppers, corn, peach, or tomatillos. The flavors may change, but your fiery salsa will be innovative and delicious.
I already knew I had tortilla chips in the pantry, just waiting to be eaten, so the rest fell into place. Plus, you know how satisfying it can be to make something that will last extra long and can be repurposed into different meals.
Did it take a while?
The process is just like any other canning adventure, which in my case tends to help time fly by!
Be ready to let the salsa ferment for at least 48 hours though. And to do this, make sure you have a lid and spring that allows the salsa to ferment.
The waiting period is truly what I found made the difference in flavor, as it gave my salsa a tart yet hot taste that is perfect together.
I had plenty of time during the week to make this fiery fermented tomato salsa. So by the weekend, it was ready for my family and friends to enjoy.
Once it seemed ready, I removed the lid and spring, wiped the rim, and exchanged the fermenting lid with a secure canning one. Store your salsa in the fridge for better flavors.
I suggest you don’t wait until the last minute because a few things could go wrong. And you should try to avoid ruining a batch of salsa because of rushing.
Don’t delay this fun experience and make this fiery fermented tomato salsa sooner rather than later!
Fiery Fermented Tomato Salsa
1 1/2 – 2 lb (675 g – 900 g) tomatoes, diced
1 – 2 jalapeno chili peppers, finely diced
1 onion, finely diced
1/4 cup (32 g) chopped cilantro
1 tbsp lime juice
2 garlic cloves, minced
1 tsp salt
- Mix all ingredients in a bowl and stir.
- Pack them into clean quart (approx. 1 L) jars, make sure to leave half-inch (2.5 cm) head space.
- Place spring on top of the salsa and apply lid. The liquid may billow out and some pieces of vegetables may float to top as you do this.
- Wipe jar and place it on a plate. Store in a clean, cool place (65 F or 18 C) in your pantry.
- After 24 hours, you’ll notice fermenting activity as tiny bubbles rise on top of the liquid. The white film you’ll see is called kham yeast, it’s completely safe and normal.
- After 48 hours, the fermentation should be complete.
- You’ll notice the separation of solids and liquid on the salsa, strain out the liquid if you desire a thicker salsa, or simply stir before serving.
- Remove the lid and spring on the jar then wipe rim. Replace lid with a canning lid.
- Refrigerate Salsa. Best consumed within 1 – 2 weeks.