Naturally fermented salsa is both healthy and more flavorful than standard homemade salsa. One of our staff members brought in a batch of her salsa to share with us. Next thing you know, we were all begging for a copy of the recipe. The added health benefit of naturally occuring probiotic borne during the fermenting process heightens the salsa’s flavor. It is growing season once again with veggies and herbs filling our tables here at Rolling Green Nursery. Stop in and stock up, we have everything you need to grow your own.
Naturally Fermented Salsa Recipe
• 2-3 lbs. of organic tomatoes of your choice heirloom cherry tomatoes from the garden.
• 1 lg. onion, roughly chopped both red and white are delicious choices.
• various chili peppers quantity and types of your choice; like it spicy? use 2 serrano and 1 jalepeno
• 3-4 garlic cloves, minced
• 1 bunch fresh cilantro, minced
• Juice of 2 limes, or 1 lime and 1 lemon, or 2 lemons
• 1 1/2 – 2 tbsp sea salt
• dried spices to taste, if you like add some cumin, chipotle and chili powder
In a food processor, pulse tomatoes a few times until they are broken down to the desired size you like – a chunky is good. Transfer the tomatoes to a large bowl. Pulse the onion, peppers, fresh herbs and dried spices to the food processor a few times until everything is chopped to the size you like.* Combine the vegetables and tomatoes along with the citrus juice and salt and toss until well mixed.
Pour into quart sized or smaller clean mason jars. Leave room at the top, don’t fill it all the way up. Cap tightly. Leave on the counter for 2-3 days. Transfer to the fridge or cold storage.
This salsa will keep up to a few months in the fridge – up to eight months. The flavors will actually intensify over time.
* may hand chop, if preferred