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How to Make Fermented Red Salsa

lacto-fermented-red-salsa

To say I have a minor obsession with salsa would be an understatement. I grew up in San Diego and salsa was a staple of my diet. Salsa goes with just about everything in my book!

I’m always looking for ways to extend the shelf life of foods, and the natural fermentation process is one way to do that. Plus it gives salsa a lovely, tangy flavor!

If you are a salsa lover, you’ll love this recipe. It’s easy to make and easy to adjust the ratios to your taste buds.

Fermented Red Salsa Recipe

Ingredients

  • 12 medium organic tomatoes
  • 1 large red onion
  • 3-6 jalepenos (adjust to your taste)
  • 1/2 bunch of cilantro
  • 1 bulb of garlic
  • 1 lime
  • 1/4 cup vegetable culture starter or brine from a previous batch of fermented veggies (I always use the brine from my fermented spicy carrots)
  • 2 teaspoons homemade taco seasoning

Directions

  1. Wash and roughly chop the tomatoes, red onion, jalapenos and cilantro.
  2. Put half of the tomato, onion, cilantro, garlic, lime juice and starter culture, and 1-2 jalapenos, in a blender or food processor. I used my Blendtec blender on the mix mode to blend just until everything is chopped up, but not totally pureed.
  3. Pour that half into a bowl and taste.
  4. Blend or process the other half of the ingredients, keeping in mind how much more jalapeno you want to add for your taste buds. You can always add more, but you can’t take it back out if it’s too spicy!
  5. Pour the other half into a bowl and mix everything together and taste.
  6. Make any adjustments, then transfer the salsa to mason jars and close. The salsa will probably look white and foamy like this. That’s okay. The color will change as the salsa starts to ferment.
    fermented-red-salsa-before
  7. Allow the salsa to sit on your counter for 3 days, then taste. You’ll probably have to burp the jars and stir with a non-metallic spoon every couple of days. Taste every day until it tastes right to you, then transfer your jars to the refrigerator.
  8. This recipe will make about 5 pints of salsa, and we go through that in just a few weeks!

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