Fermented Salsa

Why ferment salsa? Because it's easy as ever and you get tons of gut-friendly probiotics! These healthy bacteria fuel your immune system and I can not emphasize enough how important they are to have daily! Learn more about cultured and fermented foods here. Fermenting your salsa will also create an abundance of B vitamins and Vitamin C. B vitamins are necessary for proper cell metabolism while Vitamin C is the one of the most potent antioxidants whose job is to protect your body from disease! Who would ever eat regular salsa again?

All you need is salsa, plus a starter culture, a clean mason jar, warm weather and three days later you can enjoy this delicious and remarkably healthy condiment. Salsa is easy enough to make yourself but you could purchase a high quality, fresh salsa and simply add your starter. My recommendation: purchase some ripe, juicy, heirloom tomatoes from your local farmer's market and whip up your own salsa creation! Add spicy, sweet or mild peppers, onions, garlic, lemons or lime, plenty of cilantro, and even corn.

There are couple options for starter cultures. I chose to use some juice from my home-made sauerkraut. Store bought sauerkraut will most likely either be pasteurized or have been sitting too long to contain healthy enough live bacteria to ferment the salsa, unless of course you know your getting it from a reliable source. You can use whey as well which makes this a lacto-fermented salsa or you can use a purchased vegetable culture packet.

Recipe
5-7 medium tomatoes
1 green bell pepper
1/2 sweet onion
1 bunch cilantro
2-4 cloves garlic
1 lime
sea salt
starter culture
Step 1: Cut tomatoes, bell pepper, onion and garlic into large chunks.
Step 2: Remove cilantro leaves from stems. Discard stems and chop cilantro.
Step 3: Add to a food processor with the juice from the lime.
Step 4: Blend to your desired preference and sea salt to your taste. I left mine somewhat chunky like pico de gallo.
Step 5: Add your starter culture and mix thoroughly. If you're using juice from sauerkraut 1-2T is good. If you're using whey 1/2C is good. Use directions on your starter culture packet if choosing that option.
Step 6: Pour into clean mason jars. This recipe will make about 1 quart give or take. I divided mine into two 16oz mason jars. Close the lids on tightly and leave sitting at room temperature for 2-3 days.

Do I even need to suggest ways to enjoy this salsa? Trust me, make a couple batches.