Fermented Salsa Recipe
Once you learn how easy it is to make fermented salsa, you may never want regular salsa again.
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Servings: 16 ounces
Calories: 15kcal
Ingredients
- 6-8 Roma tomatoes, or tomatoes of choice (canned tomatoes WILL NOT work here because they have been heat treated)
- 1 Small red onion
- 2 Jalapeños optional
- 2 Habaneros optional
- 1/2 cup Fresh cilantro plus more as desired
- 2 Limes juiced
- Sea Salt 2% or 3% of the total weight
Instructions
- Make the salsa.Add the tomatoes, red onion, jalapeños, habaneros, cilantro, and lime juice to a food processor. Pulse a few times until finely chopped, but don’t blend it into a purée.
- Weigh and salt.Weigh the finished salsa, then calculate your salt based on that weight. For my 590g batch at 3%, I used approximately 18g salt.
- Pack the jar.Transfer the salsa and all of its juices to a clean fermentation-safe jar. I use a 32-ounce mason jar with a silicone fermentation lid. Keep everything down. Press the salsa firmly into the jar so the natural liquid rises, then place a fermentation weight on top to keep the solids beneath the liquid as much as possible.
- Ferment.Seal the jar and leave it at room temperature, away from direct sunlight, for about 2 to 4 days. You should start seeing small bubbles and notice the aroma becoming increasingly tangy. Be sure to open the jar each day to release the gases and any built up pressure
- Taste and refrigerate.Start tasting around day 2. Once the salsa has the tanginess you like, remove the fermentation weight, seal the jar, and move it to the refrigerator (with the brine) or serve immediately.Before serving I drain most of the excess liquid. In this case it was about 1/4 cup. (If you prefer a thicker salsa, simply drain off some of the liquid right before serving)I love mine at day 4. Spicy, tangy, bubbly, and full of flavor.
Notes
- Salt Ratio: I recommend a 2–3% salt ratio by weight for fermented salsa. I prefer 3%. To calculate it, multiply the weight of your prepared salsa in grams by 0.02 for 2% or 0.03 for 3%.
- Storage: Once the salsa tastes tangy and fermented to your liking, transfer it to an airtight container and refrigerate. Keep the salsa stored with its natural liquid and drain any excess just before serving.
- Shelf Life: Properly fermented salsa will generally keep for 1–2 months in the refrigerator, but the flavor and texture are best within the first few weeks. Always use a clean utensil when serving.
Nutrition
Serving: 3tablespoons | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Sodium: 300mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Calcium: 10mg | Iron: 0.3mg