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
salsa
- 8 ripe Roma tomatoes about 1½ pounds, diced
- 4 ripe peaches about 1 pound, peeled, pitted, and diced
- 1 small red onion diced
- 2 - 4 jalapeño peppers stemmed, seeded (optional), and finely diced
- Juice of 2 limes
- 2 teaspoons kosher salt
- 2 tablespoons chopped cilantro leaves
to finish
- 1 cup filtered non-chlorinated water
Instructions
prepare the jars:
- Wash 2 to 3 pint-sized jars and their lids with rings in hot, soapy water. Rinse thoroughly.
prepare the salsa:
- In a non-reactive bowl, combine the diced tomatoes, peaches, red onion, jalapeños, lime juice, salt, and chopped cilantro. Mix well.
pack the jars:
- Using a spoon, pack the salsa mixture into the prepared jars, pressing down to eliminate air pockets. Leave a 1½-inch headspace at the top.
- If using fermentation weights, place them on top of the salsa to keep the ingredients submerged.
- Pour filtered, non-chlorinated water into each jar, leaving a 1-inch headspace.
ferment:
- Secure the lids on the jars. Place the jars in a cool, dark area away from direct sunlight.
- Allow the salsa to ferment at room temperature for 2 to 3 days. During this period, release the pressure by briefly loosening the lids twice daily. This is usually a very active fermentation. Keep an eye on it.
store:
- Once the salsa becomes bubbly and has a tangy aroma, remove the fermentation weights (if used) and transfer the jars to the refrigerator to halt the fermentation process.
Notes
Nutrition
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