Fermented Peach and Tomato Salsa
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.
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
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
Calories: 49kcalCarbohydrates: 12gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 596mgPotassium: 268mgFiber: 2gSugar: 9gVitamin A: 806IUVitamin C: 17mgCalcium: 14mgIron: 0.5mg
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