Tangy Fermented Red Salsa
Tangy Fermented Red Salsa is a delightful condiment to keep on hand to complement eggs, meat, vegetables, and salads. This "live" food improves digestion and boosts the immune system.
Ingredients
- 3 pounds ripe tomatoes diced
- 1 yellow onion minced
- 1 jalapeño pepper minced - for more heat add more or use a hotter chili
- 2 cloves garlic minced
- 1 small shallot minced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon fine sea salt
- 3 tablespoons fresh lemon or lime juice
- 3 roasted tomatillos chopped
Instructions
- In a large bowl or container, combine the tomatoes with juice with the rest of the ingredients.
- Pour the salsa into quart or half-gallon glass jars with a clamp lid with a rubber gasket. Alternatively, you can cover the jars with a muslin cloth or a coffee filter and secure them with a rubber band. If you're using clamp lids, release the lid once a day to release pressure from the fermentation.
- Set the jars on your countertop out of the sun. Fermentation can take two to four days (longer if the room temperature is below 72ºF.) Warmer temperature speeds fermentation. After the 2nd day, taste the salsa. When the salsa reaches the desired taste and tang, seal the jars and put them into the refrigerator. You can allow fermentation for up to 6 days (I usually do 5). The salsa will keep for up to 6 months in the refrigerator.
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 38mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 196IUVitamin C: 4mgCalcium: 5mgIron: 1mg
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