Fermented salsa is a flavorful and probiotic-rich twist on the classic salsa recipe. Here’s how you can make your fermented salsa at home:
Ingredients:
- 6 ripe tomatoes, diced
- 1 onion, finely chopped
- 2-3 jalapeño peppers, diced (adjust to taste)
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 bunch fresh cilantro, chopped
- Juice of 2-3 limes
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Instructions:
1. Prepare the Vegetables:
- In a large mixing bowl, combine the diced tomatoes, chopped onion, diced jalapeño peppers, minced garlic, diced bell pepper, and chopped cilantro.
2. Season the Salsa:
- Add the lime juice, sea salt, ground cumin, dried oregano, and black pepper to the bowl of vegetables.
3. Mix Well:
- Gently toss the ingredients together until they are evenly mixed and the seasonings are distributed throughout the salsa.
4. Pack into Jars:
- Transfer the salsa mixture into clean, sterilized glass jars, leaving some space at the top for expansion during fermentation. Press down lightly to remove any air bubbles.
5. Fermentation:
- Seal the jars with airtight lids.
- Allow the salsa to ferment at room temperature, away from direct sunlight, for 2-3 days. Check the salsa daily to release any built-up pressure by slightly loosening the lids and pressing down on the salsa to release gas bubbles.
6. Taste Test:
- After 2-3 days, taste the fermented salsa. It should have a tangy, slightly sour flavor with a hint of effervescence. If it’s fermented to your liking, transfer the jars to the refrigerator to slow down the fermentation process and preserve the salsa.
7. Serve:
- Once chilled, serve your homemade fermented salsa as a flavorful condiment with tortilla chips, tacos, burritos, or any of your favorite Mexican dishes.
Notes:
- Fermentation time may vary depending on factors like temperature and desired level of tanginess. Taste the salsa daily to monitor its flavor and adjust fermentation time accordingly.
- Make sure to use clean utensils and jars to prevent contamination during the fermentation process.
- Store fermented salsa in the refrigerator for up to a few weeks. The flavor will continue to develop over time.
Enjoy the tangy and probiotic-packed goodness of homemade fermented salsa!
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