My family loves chips and salsa…like seriously has a problem and can eat a whole bowl! I decided to ferment some fresh salsa to bring all of the benefits of fermented food to our taco nights!
I could add some real sour cream, fermented jalapenos, fermented garlic and wow! I have probiotic rich toppings for tacos, burritos, nachos and more. Sometimes I even chop up fermented garlic and add to store bought guacamole. Boom!
I like my salsa chunky but you could easily take this recipe and give it a whirl in the food processor (before or after fermenting) for a ‘saucier' salsa!!
You can adjust this recipe as you like. Want it spicier…add more hot peppers. Hate cilantro…skip it or sub for flat leaf parsley!
If you make changes to the recipe, please share in the comment what you did!!
- 2 ripe tomatoes, peeled and seeded (optional) and chopped
- 1⁄2 bunch green onions, chopped
- 1⁄2 green pepper, seeded and chopped
- 1 jalapeno, seeded and chopped (1 is medium hot, 2 is hot)
- 1/8 cup cilantro, chopped
- 1 cloves minced garlic
- 2 tbsp whey or 1⁄2 tsp powdered starter
- 2 tsp sea salt
- Squeeze of lime
- Room temp filtered water
- Mix all ingredients (except water) in a bowl and pound lightly with a wooden spoon. Mix well.
- Place into 1 pint size jar and press down with wood spoon or fist until liquid completely covers tomato relish.
- If needed, add a bit more filtered water to ensure coverage, leaving at least 1 inch of head space.
- Tighten lid and leave at room temperature for 2 days.
- Transfer to refrigerator. Will stay for 1 month in fridge.
- Don’t think your kids will like it? Mix it with ‘regular’ salsa! They will never know! .