One of our favorite things about summer is fresh heirloom tomatoes. And you know what that means? Fresh salsa!
You just can’t beat fresh salsa. I love putting it on everything: my eggs in the morning, taco bowls, meat, burgers, on an omelette, on some fresh homemade soaked tortillas with cheese and veggies, homemade on chile rellenos…
The list goes on.
Nope, can’t beat fresh salsa. Except if you ferment it!
If you’re new to fermented foods, let me explain. Fermenting is a traditional way to preserve foods without refrigeration. It also has the added benefit of culturing healthy probiotic bacteria that are great for your gut!
When you ferment good foods, you improve their nutrient quality and probiotic content. Your gut will feel better when you eat these foods, too! They improve digestion, cleanse the body, and help nourish your gut lining.
Leaky gut syndrome is linked to all sorts of autoimmune and behavioral issues, which is why I try to incorporate plenty of cultured/fermented foods into my diet.
I always have kefir and kombucha culturing in our kitchen, and I like to eat a spoonful of raw sauerkraut on the side of every meal. I’ve got some kraut fermenting now as I write this. :)
The best thing about fermenting food is that it’s SO easy to do. Don’t try to complicate it. Fermenting food means simply adding sea salt, whey, or a starter culture (like milk kefir grains or a kombucha SCOBY) to whatever you’re culturing, and walking away for anywhere from a few days to a few weeks! You literally just walk away. It’s a nearly ZERO-effort way to make your own healthy probiotics at home.
Now, most ferments tend to have a more sour/acidic taste than we are used to in sugary-America, but I find the taste of fermented food pleasant and delicious! Sometimes I CRAVE sauerkraut, and I never used to! But once your body experiences a good thing, it wants more! My point is if you don’t like it at first, please try it again.
I think of it like drinking orange juice after brushing your teeth. Now, these days I don’t use regular toothpaste OR drink pasteurized orange juice (too much fructose!!), but I think you can see my point. Drinking OJ while your mouth tastes like peppermint is disgusting! But separately, they taste great! Eating fermented food while also consuming a diet high in sugar, will make the fermented food taste just that much more “off” to you, because sweet and sour are opposing tastes.
Anyway, onto the recipe!
Totally Rad Fermented Salsa
Mix tomatoes, onion, garlic, cilantro, lime, and peppers together in a blender or food processor. I usually pulse mine so it stays kind of chunky. After you’ve blended all the ingredients, transfer to a bowl and mix in the salt, to taste, and sauerkraut juice.
Cover and leave on the counter for 24-48 hours before refrigerating. Fermenting the salsa extends its life, and it should keep for several months in the fridge.
I don’t have any sauerkraut or whey; can I use some of the liquid off of a jar of pickles I fermented a few weeks ago with sea salt?
Do I cover it with a towel or sealed in a mason jar to leave on the counter?
could you use some kombucha juice
I am new to this site, and never heard of Fermented salsa. But I would love to try this. I have home grown tomatoes & Jalapeno peppers I plan on using. I have made pickled green tomatoes, one year, that was yummie, and I have made and canned fresh salsa before and that turned out really good. So I guess my question is… What is Whey ? And where do I find it? Also I don’t make my own krout juice? So not sure what that’s about . Any how I hope you can answer these for me, as I am really new to all this. I see some one wrote in here that she has Pickle “Bubbie” juice and you said you can use that. I have a jar of that in my fridg now , wonder should i just use this instead of the Krout juice or whey? oh HOw do i make home made Krout any how?? Sorry I am full of questions! yikes,
We strain the whey off of our homemade kefir. (Recipe: http://www.revivedkitchen.com/2012/11/how-to-make-kefir/ )
Here’s a link for how to make sauerkraut. It’s really easy. (Recipe: http://www.revivedkitchen.com/2013/08/how-to-make-sauerkraut/)
You could use Bubbie’s pickle juice to ferment it. It just needs to have the probiotic culture in it to proliferate and ferment the salsa.
I love making fermented salsa year round. When tomatoes are not in season I just use canned tomatoes instead and it works really well with flavor that can still rival totally fresh salsa. (Think about the local “fresh” salsa you can buy in the dead on winter, fresh tomatoes are not used.) I have added whey or kefir instead of kraut juice with success.
I just made this salsa and it smells great! I took a taste and the flavor is amazing… but it is SOOOOOOOOOOOOOOOOOOOO spicy! I can barely handle it and I have a probably a 7 out of 10 heat tolerance. I used just the 3 jalepenos (granted they were pretty big), and even deseeded one before blending just to make sure it wasn’t too spicy… it’s really hot. I know jalapenos can vary; I probably just got particularly spicy ones. A few sources online said to add more lime (doing that momentarily), and add a bit of sugar, to reduce heat in homemade salsa. Will adding a teaspoon or so of white sugar interfere with the fermentation?? I was really hoping to get all the benefits of fermentation from this… also I’d hate to waste my homegrown tomatoes, and at this point it’s too hot to be edible, so I’m thinking sugar is my only option. Help!!
Sorry it’s too hot. That’s the way (uh-huh uh-huh) I like it! ;) I would just add more tomatoes next time.
Thanks for sharing this recipe!