American

Fermented Peach and Tomato Salsa

Name: Fermented Peach and Tomato Salsa
Prep time: 30 min
Cook time: 72 h
Total time: 72 h 30 min
Yield: 8 servings
Ingredients: 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; 1 cup filtered (non-chlorinated water)

This fermented peach and tomato salsa offers a delightful balance of sweet and tangy flavors, enriched by the natural fermentation process. It's a versatile condiment that pairs wonderfully with grilled meats, serves as a zesty salad dressing, or stands alone as a flavorful dip.

By Chef Laura Bonicelli

lime juice

Prep Time

30 min

Cook Time

72 hr

Total Time

72 hr 30 min

Servings

8 servings

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 teaspoonskosher salt
2 tablespoonschopped cilantro leaves

to finish

1 cupfiltered (non-chlorinated water)

Instructions

1
2
Wash 2 to 3 pint-sized jars and their lids with rings in hot, soapy water. Rinse thoroughly.
3
4
In a non-reactive bowl, combine the diced tomatoes, peaches, red onion, jalapeños, lime juice, salt, and chopped cilantro. Mix well.
5
6
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.
7
If using fermentation weights, place them on top of the salsa to keep the ingredients submerged.
8
Pour filtered, non-chlorinated water into each jar, leaving a 1-inch headspace.
9
10
Secure the lids on the jars. Place the jars in a cool, dark area away from direct sunlight.
11
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.
12
13
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.

Chef's Notes

peeling peaches: To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off effortlessly. fermentation weights: While not mandatory, using fermentation weights helps keep the ingredients submerged, reducing the risk of mold. water quality: Always use filtered, non-chlorinated water for fermentation, as chlorine can inhibit the growth of beneficial bacteria. store: Store the fermented salsa in the refrigerator and consume within 3 months for optimal flavor and safety.

Nutrition (per serving)

Calories

Protein

12g

Carbs

0.4g

Fat

Fiber

596mg

Sodium