Fermented Heirloom Tomato Salsa
Coming into the end of tomato season, I realized, I didn’t make any fermented salsa!
This is easy to make, and you only need about 2 lbs of tomatoes. You can add heirloom tomatoes to your order as and add on, when in season.
The first time I tried fermented salsa, I wasn’t too sure I liked it because the flavor is different. Once I got used to it, I realized I loved it! Ferments also last longer and are probiotic goodness.
Fermented Heirloom Tomato Salsa
This is easy to make, and you only need about 2 lbs of tomatoes. You can add heirloom tomatoes to your order as and add on, when in season.
Ingredients
- 2 lbs of heirloom tomatoes
- 1 bunch of cilantro
- 1 or 2 gypsy peppers or 1 bell pepper
- 1 Jalapeno
- Juice of 1 lime
- 1/2 tsp. fermented hot sauce from Wild West Ferments.
- 1.5 Tbs. Sea Salt (I use Real Salt for fermenting)
- 1 Shallot
- Red Onion (about 1/4 of a medium size onion, or more)
Instructions
- Chop your ingredients and mix everything in a bowl.
- Then, put the salsa in a clean 32 oz. ball jar. I use a fermentation lid from Kraut Source.
- In about 3 days you’ll have bubbly fermented salsa. If you’re new to fermenting, please check out this link for more information.
