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Fermented Simple Salsa

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2 days + 20 min

Homemade staple

10 ingredients or less

No cook

This tangy, probiotic-rich fermented salsa is the perfect addition to your favourite tacos or a flavorful snack paired with tortilla chips. Fermentation, one of the oldest natural methods of preserving food, enhances the taste and nutritional benefits of this salsa. Made with fresh, juicy veggies and a blend of spices, it transforms into a vibrant, slightly fizzy salsa after just two days - a true burst of flavour!

Servings

(¼ cup per serving)

Total

2 days + 20 min

Prep

20 min

Ferment

2 days

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 2
    large tomatoes, finely chopped
  • 1
    yellow bell pepper, finely chopped
  • 1
    small red onion, finely chopped
  • 3
    garlic cloves, minced
  • 1
    jalapeño, de-seeded, finely chopped
  • lime, juiced
  • ¾ cup (12g)
    fresh cilantro, finely chopped
  • 2 Tbsp (30ml)
    water, as needed
  • 1 Tbsp (18g)
    fine sea salt
  • ½ tsp
    chili powder
  • ½ tsp
    ground cumin

Serves well with

  • tortilla chips

Directions

  1. Add all the ingredients to a large bowl.
  2. Stir until the salsa starts to release some of its juices.
  3. Transfer to a 1-litre jar. Pack down the veggies as well as possible*.
  4. Use a fermenting weight to make sure all the veggies are submerged in the brine. If needed add a little bit of water to cover all the veggies**.
  5. Close the lid and let ferment on the counter for 2 days. Make sure to open the lid once a day to "burp" the ferment and to check for bubbles***.
  6. Taste test the salsa often, and if the fermenting is to your liking transfer the jar to the fridge****.
  7. Serve as desired with your favourite nourish bowl, on tacos, or enjoy with some simple tortilla chips.

Notes

  • * Use a clean, non-metallic jar to prevent reactions with the salt or acid.
  • ** If you don’t have fermenting weights, you could use a large slice of bell pepper on top of the salsa to press the salsa down well and submerge it below the brine.
  • *** Throughout the fermentation process, check the salsa and make sure all the vegetables are still submerged under the brine. Things will mold if they go above the brine or if there is no liquid at the top.
  • **** If your space is very warm, fermentation may take as little as one day.

Storage

  • After fermentation, store the jar in the fridge and enjoy the salsa within 2 months for the best flavour.
  • It can keep for up to 4 months if stored in an airtight container and handled with clean utensils. Always give it a smell and taste test before using it to ensure freshness.

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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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