Fermented foods are loaded with healthy probiotics. It just takes a dark spot and a few days to make your own slightly tangy, naturally fermented salsa.
Serves: 10Prep: 25 minutesTotal: 25 minutesDifficulty: Easy
- 20 ounces tomatoes, chopped
- 1 onion, chopped
- 1⁄2 cup cilantro, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 tablespoon lime juice
- 1 1⁄2 teaspoons Private Selection™ Himalayan Pink Salt
- Mix together all ingredients and transfer to very clean 1-pint jars.
- Press vegetables so they are below liquid. Top with a fermentation weight to keep veggies from floating above the brine. If there is not enough liquid you can top the mixture with filtered water.
- Cover jar loosely or use a fermentation lid. Place in a cool dark place for 48 hours.
- Taste the salsa. If it’s to your liking, cover jar and transfer to the fridge for storage. If you prefer something a little tangier, allow to ferment for another 1-2 days.
- After fermenting, store covered in the refrigerator for up to 2 months.
- Tip: Use a resealable food bag filled with water as a makeshift fermentation weight to keep veggies under the brine.