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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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By uvu44

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