Making fermented foods is easy and this salsa recipe is the ideal introduction to fermentation for anyone that prefers a good dip with their chip.
People tend to think the fermentation process is complicated; however, that is not the case.
Simple Step-by-Step Instructions
I am sure you have heard of many health benefits that consuming fermented foods/beverages provide. Teaching how to make fermented salsa is one of my ways of spreading the word on how beneficial fermented foods are for our bodies.
Today is your day to get started and embrace how simple the fermentation process can be.
Get ready, here we go!
Step 1 – Wash and Cut the Vegetables
First off it is recommended that you use organic vegetables. If this is not possible, no worries just make sure to wash conventional vegetables well.
A product that I use (and recommend) to wash veggies is the Thieves veggie spray or soak from Young Living. I won’t get started on essential oils here but if that is not your thing, simply scrubbing the vegetables with a washcloth will do.
Unless want more in-depth information on the best ways to wash your fruits and vegetables, make sure to remove all the microbes and bacteria with proper friction.
You can use fresh parsley, cilantro or a combination of both. I personally prefer a sweet onion which is optimal, but any onion will work.
Pro Tip: The salsa tastes great if you get an assortment of different tomatoes. Fresh-grown tomatoes always taste the best to me.
Step 2 – Get Your Seasoning’s Together
Also, you will need a lime, garlic, a hot pepper, and salt.
Celtic Sea Salt is healthy, loaded with minerals, and what I recommend.
This salt is available at most health food stores or available online. We love this salt so much I buy it in the 5-pound bag.
We do not recommend white processed salt because it has been bleached and stripped of all minerals.
The two spices I use are oregano and cumin.
However, be as creative as you like. You can use lots of spices, make it spicy or mild. You create, you decide. It’s your salsa. 🙂
At this point, also measure out your spices and salt.
Step 3 – Chop and Mix
Chop your parsley, onion, hot pepper and tomatoes. When chopping the onions, I prefer mine finely chopped.
Add all your ingredients to your bowl. Mince your garlic and squeeze your fresh lime juice. Combine all ingredients well.
Step 4 – Pour/Funnel
Using a funnel add the mixture to your mason jar. The size shown here is a pint. Sometimes I will even make a quart. You decide.
Step 5 – Remove Air from Jar
Using a kraut pounder press all ingredients down to remove air bubbles. You will now have some naturally occurring juice rise to the top. If you don’t have a wooden pounder, you can use the back of a tablespoon or your hand.
Step 6 – Seal, Wait, Refrigerate
At this point, cap your jar with the lid and ring. (The kind you would use if you were canning) This is a short ferment so let it sit on your counter for about 24 to 48 hours.
Usually, I ferment mine for 24 hours. At this point enjoy or move to the refrigerator. The cold temperature will slow the fermentation process down. That’s it; you’re done. Easy and Delicious.
Ingredients Needed for Fermented Salsa
- 1-quart mason jar
- 4 cups diced tomatoes
- 1 cup chopped cilantro or parsley, a combination works too
- 1 1/2 cups chopped sweet onion
- Four minced garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- Your choice of hot pepper finely chopped (to taste)
- Two tablespoons of line juice or one juiced lime
- 1 to 2 teaspoons Celtic sea salt
Summary: Mix the above ingredients together, fermentation and the remaining alcohol can pull toxins from plastic so make sure to use a glass or stainless steel bowl. Toss ingredients to combine well. Spoon mixture into quart size jar then packs tightly. Screw on lid, this is an anaerobic fermentation. (Which means we do not want oxygen in the ferment, keep the lid shut the entire time!) Leave at room temperature for 24 to 48 hours. Usually, I leave mine out for 24 hours. At this point, you will notice if you try to press on the lid it will be solid. Pressure has built up, and your ferment is ready. Enjoy now or move to refrigerator for later.
For more in-depth instructions and pictures, keep reading.
All Feedback + Social Sharing is Encouraged!
Have other ferments you would like to know how to make? Let me know in the comments!
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To your health and wellness
Renee Pokoj