This easy fermented tomato salsa recipe is perfect to make your ripe tomatoes last for several months. On the other hand, this salsa is so delicious that you probably won't be able to keep it for that long!
This recipe is wonderful for that time of the year when the markets are overflowing with tomatoes in season.
- Difficulty Level: easy
- Type of fermentation: lactic
- Preparation time: 10 minutes
- Fermentation time: 7 days
Produces about 1 litre (4 cups) of salsa.
- 4 medium tomatoes
- 4 onions
- 3 cloves of garlic
- 1 small hot pepper
- 1 small bouquet of coriander
- Juice of 1 lime
- 1 large tablespoon (about 20g) of salt
You can modify the quantities quite easily according to your taste and to what's in season.
- Chop the onions, garlic, coriander and chili in a food processor (or by hand), and put in a bowl.
- Crush the tomatoes in your food processor and add them to the bowl.
- Add the salt, and lime juice and mix all the ingredients together.
- Fill your jars with a tamper or your hands, making sure to remove air bubbles.
- Close the lids (or use an airlock). Place on a plate and let ferment at room temperature.
Salsa can be consumed after 1 week of fermentation and can be kept for 4 months in the refrigerator. Perfect with a Mexican meal, or to eat plain with corn chips!