By: Chef Laura Bonicelli
I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also packed with probiotic benefits. Plus, it’s sweet without any added sugar! 🍯
Say yes to Fermented Salsa
Fermented salsa offers a myriad of benefits, making it a must-have addition to your culinary repertoire. Packed with probiotics, this tangy and flavorful salsa promotes gut health by introducing beneficial bacteria into your digestive system. The fermentation process also enhances the nutritional profile of the ingredients, making vitamins and minerals more bioavailable. This Peach and Tomato Salsa Ferment is not only delicious but also naturally sweet without any added sugar, making it a healthier alternative to store-bought dressings and condiments. Its versatility allows you to use it as a vibrant salad dressing, a zesty topping for tacos, or a refreshing dip for chips and veggies, adding a probiotic punch to every meal.
I know that fermentation can be intimidating, but the University of Minnesota and other credible sources consider it to be safer than canning. Fermentation is an ancient form of food preservation. There are a few rules to follow. Always clean the jars, weights, and all of your tools thoroughly. Make sure you release the lids a couple of times per day. Stop the fermentation and refrigerate when you get the desired results.
Step by Step Instructions
Fermented Peach and Tomato Salsa
Ingredients
- 8 ripe Roma tomatoes diced - can substitute cherry or any other ripe tomato
- 4 ripe peaches peeled, pitted, and diced (see note)
- 1 small red onion diced
- 2 - 4 jalapeno peppers stemmed, seeded (optional if you like heat), and diced fine
- 2 limes juiced
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons chopped cilantro leaves
=====
- 1 cup filtered water This will be added at the end.
Instructions
- Wash 2 to 3 pint jars and lids with rings. (The quantity of the salsa will vary depending on the size of your ingredients. Sterilizing is not necessary, but is fine if you prefer
- Combine the prepared ingredients (except the filtered water) in a non-reactive bowl. Mix well.
- Add the salsa mixture to the jars, pressing down as you go to eliminate air pockets. Leave a 1 1/2-inch headspace at the top. Use a wooden spoon to make sure there are no air bubbles. Put in a washed and dried fermentation weight, if using. (This helps keep the ingredients submerged and prevents mold)
- Pour filtered water into the jars, leaving a 1-inch headspace.
- Place the lid on top and screw on the rings. Remember to release the pressure twice a day. This is essential while the mixture is fermenting - the jars can explode from the pressure. Leave the jars on the counter, out of direct sunlight. Allow the salsa to ferment for 2 to 3 days.
- When the mixture becomes bubbly, remove the weights and transfer the jars to the refrigerator. Refrigeration stops the fermentation process. The salsa will keep for up to 3 months.
Notes
Nutrition
More Recipes
Mushroom Chips
Take me to the lesson... Mushroom Chips Research shows that a quarter cup of mushrooms per day can significantly reduce the chance of many types of cancer. canola cooking spray6 portobello mushroomschili powdersmoked malden sea salt Preheat oven to 350ºF. Line a...
Seasoning Salt
Take me to the lesson... Seasoning Salt For a low-sodium version, substitute "Mrs. Dash" for the Kosher salt. 1/4 cup Kosher salt4 teaspoons freshly ground black pepper1 teaspoon sweet paprika1 teaspoon garlic powder3/4 teaspoon onion powder1/2 teaspoon ground ancho...
Chartichokes
Take me to the lesson... Chartichokes Chartichokes make a lovely simple snack or addition to any salad. I like them quite charred and love them as an afternoon snack 1 14- ounce can quartered artichoke hearts (drained and dried)canola cooking sprayseasoning salt (to...
Recent Comments