Fermented Salsa
This fermented salsa is a delicious and healthy way to add some flavor to your meals. It's made with fresh tomatoes, onions, garlic, peppers, and sea salt, and it's fermented for 2-3 days to develop a complex and tangy flavor. The fermentation process also makes the salsa more nutritious, as it increases the levels of probiotics and vitamins.
Fermented salsa is a traditional Mexican condiment that has been made for centuries. It is typically made with fresh tomatoes, onions, garlic, peppers, and spices, and it is fermented for a period of time to develop a complex and tangy flavor. The fermentation process also makes the salsa more nutritious, as it increases the levels of probiotics and vitamins. There are many different ways to make fermented salsa, but the basic process is the same. First, the vegetables are chopped and combined with salt. The mixture is then placed in a jar or other container and covered with a cheesecloth or other breathable material. The salsa is then left to ferment at room temperature for a period of time, which can range from a few days to several weeks. The longer the salsa ferments, the more sour it will become. Once the salsa has reached the desired level of sourness, it can be stored in the refrigerator for up to several months. Fermented salsa is a versatile condiment that can be used to add flavor to a variety of dishes, including tacos, burritos, quesadillas, and enchiladas.
Fermented Salsa Fermented Salsa Fermented Salsa Fermented Salsa
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 pound tomatoes, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup garlic, minced
  • 1/4 cup peppers (any variety), chopped
  • 1 tablespoon sea salt
  • 1 cup water
Instructions
  1. Combine all of the ingredients in a glass jar.
  2. Cover the jar with a cheesecloth and secure with a rubber band.
  3. Let the salsa ferment at room temperature for 2-3 days, or until it reaches your desired level of sourness.
  4. Store the fermented salsa in the refrigerator for up to 2 weeks.
Why It Works
  • The fermentation process breaks down the sugars in the vegetables, which produces lactic acid. Lactic acid gives fermented salsa its characteristic tangy flavor.
  • The fermentation process also increases the levels of probiotics in the salsa. Probiotics are beneficial bacteria that can help to improve gut health.
  • Fermented salsa is a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium.