Who does not like salsa? We eat salsa and chips for a snack. Put salsa on our scrambled eggs. Have it in tacos or burritos or on top of taco salad. I make a Mexican rice dish that we embellish with salsa, sour cream, and chips. And, salsa is always an option when we have a potato bar meal. In fact, I cannot imagine doing without some form of this condiment in my kitchen. If you want to learn how to make fermented salsa, keep reading.
The first time I fermented salsa, I tried the recipe found in Nourishing Traditions by Sally Fallon. It is okay, as far as salsa recipes go. But then I tried doing my own. I simply made fresh pico de gallo the way I normally would, added the whey and salt that the Nourishing Traditions recipe called for, and it was oh, so good.
How to Make Fermented Salsa
A Fermented Salsa Recipe
- Dice equal amounts of tomato, jalapeno pepper, and onion. I dice them up pretty small so that I can fit more on a chip.
- Finely chop a large bunch of cilantro and add to the vegetables.
- Squeeze the juice of a lime over the mixture and stir.
- For each quart of vegetables, add 1 scant tablespoon Himalayan Powder Salt and 4 tablespoons whey.
- Place in quart-sized, wide-mouth jar and press down slightly to submerge the vegetables.
- Add more water, if needed.
- Apply weight, lid, and airlock.
- Keep at room temperature for two days before transferring to cold storage.
A few more tips
- To get your kids to eat fermented foods, substitute this recipe for your salsa in a jar. If they balk, mix it in a little at a time until they are only eating the fermented salsa.
- Like a little more heat? Keep some of the jalapeno seeds in the mixture.
- And, if you like less heat, substitute some green bell pepper for some of the jalapenos.
In the Fermentools store, you will find fermentation lids for Mason jars, glass weights, and that special Himalayan Powder salt that dissolves in cool water. Better yet, get a kit! Everything you need in one package.