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Fermented Peach and Tomato Salsa

© Chef Laura Bonicelli
This salsa is wonderful on salads and with fish or chicken. I use it in place of salad dressing. If peaches are out of season, substitute ripe mango or nectarines.
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Prep Time 30 minutes
Cook Time 3 days
Total Time 3 days 30 minutes
Course Sauces, Dressings, other, Sides
Cuisine American
Servings 8
Calories 54 kcal

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

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  • 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

To make peeling the peaches easy, drop the peaches in boiling water for 30 seconds, remove to an ice bath and peel. Fermentation weights aren't necessary, but they are very helpful in keeping your ferment mold-free.

Nutrition

Calories: 54kcalCarbohydrates: 13gProtein: 2gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 451mgPotassium: 281mgFiber: 3gSugar: 9gVitamin A: 795IUVitamin C: 20mgCalcium: 19mgIron: 1mg
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