our tomato plants have just started to give us some ripe tomatoes. in just one day, i harvested over a dozen from just the few plants that we have. i knew that there was more coming to me soon, so i decided to make some fermented salsa. now we have salsa for the next several months!
ingredients
about 8 summer ripened tomatoes
1 bunch of cilantro, finely diced
3 jalapenos or other peppers , just depends how hot you want them
2 large cloves of garlic
12 spring onions, finely dice the whites and 4 inches of greens
juice of 4 lemons
1 1/2 TBSP sea salt
directions
-wash your tomatoes and remove any splits or blemishes
-cut the tomatoes into big pieces
-put all tomatoes in a food processor
-pulse 10 times or until there are little or few big pieces left
-put tomatoes in a smaller bowl
-finely dice the jalapenos, spring onions, garlic, cilantro
-add to bowl
-add the lemon juice and sea salt
-carefully spoon your salsa into clean mason jars, leaving 1/2 inch of space at the top
-using plastic mason jar covers, secure lids on each jar
-place salsa out of direct sunlight for 2-3 days
-after the second day taste your ferments, if you would like it more tangy you can leave for another day or two
-when your salsa is done fermenting, store in refrigerator for up to 6 months, if it will last that long
photos and recipe by kristen bach