Salsa is one of the most delicious condiments ever! We love it for eating with corn chips, as topping on scrambled eggs and heaping it on tortillas on movie night. I used to make a cooked salsa and can it for our season's worth of salsa consumption but recently I have switched to fresh.
Eating fresh salsa makes me feel like I 'died and went to heaven' and I often catch my oldest daughter mixing it with Greek yogurt and eating it by the bowlful - so it is safe to say, I am not the only salsa fan in the house!. This recipe was adapted from a Roberto Santibanez recipe in his cookbook Tacos, Tortas, and Tamales. It is amazingly fresh and is great to eat immediately or ferment to keep longer for a healthy does of beneficial microbes. If you want to kickstart your ferment then add 2 Tbsps. of whey or unpasteurized sauerkraut juice to get those bubbles going!
- 9 medium sized tomatoes, diced
- 2 Bird's eye/ Thai chillis fresh or dried,
- 1 medium green pepper, finely diced
- 1 bunch of cilantro, finely chopped
- 1 red onion, finely diced
- 3 garlic cloves, very finely chopped
- juice and zest of 2 lemons
- 1 1/2 Tbsps. Celtic sea salt
Wash and chop all the vegetables and then add the salt, lemon zest and juice. Mix thoroughly until combined. Serve immediately or add to sterilized jars.
If fermenting, let sit with the top of the jar covered with fabric a few hours. This keeps the baddies out of the salsa while the vegetables release liquid. Ensure the veggies are completely submerged in liquid for fermentation. If you don't have enough liquid after letting the salsa sit, then top up with a little non-chlorinated spring water and loosely screw the lid on for about 3-4 days. Check the ferment daily and unscrew to release any gasses. After a few days on the counter, tighten jar lids and refrigerate. The salsa will store indefinitely and will continue to ferment very slowly.
Yield - approximately 2 litres
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